Wash and cut rhubarb in half, leave rhubarb wet. Pour 1 Tbs maple sugar in a shallow rimmed dish. Drop rhubarb into dish and toss around maple sugar, add more maple sugar as needed to lightly coat the rhubarb. Place on a rimmed cookie sheet with lined with parchment paper.
Grill on medium heat, about 7 minutes or until tender, but not limp. Let cool. When cool, slice into 1/2”-1” slices.
Place washed, torn lettuce into a large salad bowl. Set aside to make Vinaigrette.
For Vinaigrette, combine olive oil & vinegar in a small bowl and whisk with a fork. Add honey and whisk again. Add sea
salt and pepper to taste.
Pour Vinaigrette over lettuce and gently toss until coated. Divide into 3 or 4 salad plates or bowls. Evenly distribute sliced rhubarb and chopped figs. Scatter with pumpkin seeds. Makes 3-4 side dish servings.