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Grilled Octopus Salad with Marinated Figs and Ginger-Lime Dressing

"Inspired by restaurant in the center of Paris in 2009. The chef prepared this dish right in front of our table. It's amazing how quickly all the ingredients on his tray turned into one unforgettable appetizer. Serve immediately while warm."

Ingredients :

Lime Dressing:
1 teaspoon Dijon mustard
1/2 teaspoon honey
1 teaspoon crushed ginger
2 tablespoons fresh lime juice
1/2 lime, zested
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground pink pepper
1 small octopus, head and tentacles separated
1 tablespoon extra-virgin olive oil
6 celery ribs, thinly sliced
1 cup flat-leaf parsley leaves
1/3 cup chopped inner celery leaves
1/3 cup marinated figs

Instructions :

Prep : 25M	Cook : 8M	Ready in : 27M

Combine Dijon mustard and honey together in a bowl. Add crushed ginger; stir until blended. Stir in lime juice and lime zest until blended. Stir in olive oil, 1 tablespoon at a time. Season with ground pink pepper; mix until dressing is combined.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat tentacles in 1 tablespoon olive oil.
Grill tentacles on the preheated grill until lightly browned, 1 to 2 minutes per side.
Combine celery, parsley, celery leaves, figs, and grilled tentacles in a large bowl. Add dressing; toss until combined.