Warm Salad Of Grilled Figs, Grapes, And Bitter Greens

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1 1/2 tablespoons extravirgin olive oil, divided

2 tablespoons sherry vinegar or cider vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups torn radicchio

2 cups thinly sliced fennel bulb

2 cups sliced Belgian endive

2 cups seedless red grapes

12 medium dark-skinned fresh figs, halved (such as Black Mission, Celeste, or Brown Turkey; about 1 1/4 pounds)

Cooking spray

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