Amaranth, Fig and Arugula Salad with Sesame Dressing

Amaranth
1/2 tb Extra-virgin olive oil
1 ts Mustard seeds
2 tb Amaranth; uncooked 2 1/4 c Vegetable stock
2 c Beans; cooked (white or red kidney)
10 Calmyrna figs, dried; chopped
1/3 c Parsley; minced
1/2 ts Salt
Pepper
1 tb Sesame seeds; toasted, for garnish

Salad And Dressing
1/4 c Tahini
1/2 c Orange juice, fresh
1/2 c ;water
Salt to taste
8 c Salad greens, mixed OR romaine; shredded
1 c Arugula; chopped

Amaranth: Warm oil in a 2-quart saucepan over moderate heat. Add mustard and sesame seeds, cover partially and toast about 30 seconds, or until the sesame seeds darken a shade or two. Stir in amaranth until grains are coated with oil. Add stock or water and bring to a boil. Reduceheat to low and simmer until grains are tender and liquied has been absorbed, about 20 minutes. Fold in beans and figs, cover and set aside for 5 minutes. Stir in parsley, and season with salt and pepper.

Salad and Dressing: Combine tahini, orange juice, water and salt in a blender and process until smooth.Set aside. Rinse leafy greens and arugula. Spin-dry or pat between towels to remove excess water.

To serve: Place amaranth mixture in the center of 6 plates. Garnish with sesame seeds and surround with salad greens. Drizzle with dressing. Serves 6.

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