Mediterranean Fig Kebabs on Mixed Greens

1. Trim stems off figs. In a small bowl, combine sherry, water, orange juice concentrate, soy sauce and garlic. Set aside 1/4 cup of the marinade. In a small saucepan, combine figs with the remaining marinade. Cover and bring to a boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes. Remove figs with slotted spoon, reserving marinade and 2 figs. 2. For kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing by whisking together all the ingredients in a small bowl. 3. Dice the 2 reserved figs and combine with the 1/4 cup reserved marinade; add to the Citrus Dressing. 4. Grill or broil kebabs 5 inches from heat source, brushing with remaining marinade and turning every 3 minutes. Grill for 6 to 10 minutes or until eggplant is soft. 5. Toss 8 cups lettuce with remaining dressing; place on 4 plates. Sprinkle with feta cheese and pine nuts, then top with kebabs. Makes 4 servings. Nutrition Information per serving: 330 calories, 8g protein, 15g fat, 40g carb, 370mg sodium, 8g dietary fibre.