Fig Salad with Balsamic Vinaigrette

5 from 1 vote

Fig Salad with Balsamic Vinaigrette

Fresh figs have a unique texture and flavor. Brush them with olive oil and briefly grill in a grill pan to being out their luscious qualities. They make a fabulous, healthy addition to a tossed green salad. Add “goodies” as you please and dress lightly with a honey-Balsamic vinaigrette.

Prep Time10

Cook Time5

Total Time15

Course: Salad

Cuisine: American

Servings: servings

Calories: 284kcal

Author: Sally Cameron

Ingredients

Salad

6-8 fresh figs
olive oil as needed
5 ounces organic baby arugula
¼ cup chopped raw walnuts
4 ounces Blue or Gorgonzola cheese optional

Honey Balsamic Vinaigrette

2 tablespoons extra virgin olive oil
1 tablespoon Balsamic vinegar
2 teaspoons honey
2 pinches sea salt
2 pinches ground black pepper

Instructions

Heat a grill pan or grill over medium-high heat until hot. Spray with a little non-stick spray or brush with a tiny bit canola oil. Trim the stems off the figs and cut them in half vertically. Brush the cut surface with a little olive oil. Alternatively, place the oil on a small plate and dip the figs in it. Place the figs cut side down on the hot grill pan. Grill for 1-2 minutes, until grill marks appear and the surface is golden or browned. Remove figs to a clean plate or piece of waxed paper.
Make the vinaigrette by whisking the ingredients together in a small bowl. Place salad greens on plates, add the nuts, cranberries and cheese (if using), add your grilled figs, and drizzle with a little of the vinaigrette. Alternatively, place about half of the vinaigrette in a medium bowl, add the greens and toss to coat with your clean hands. You’ll use less dressing this way. Then add your “goodies” as desired. Serve and enjoy!

Notes

Different fig varieties bring their own personality to the plate. Black Mission figs are the most common—deep purple-black skin with rich, jammy sweetness. Brown Turkey figs are milder and less sweet, with a slightly earthier flavor and lighter brown-purple skin. Adriatic figs (often green with pink interiors) are very sweet and delicate, perfect for contrast in salads. Kadota figs are light green to yellow with a less sugary, more subtle flavor. All are delicious—choose what’s ripe and available!

Nutrition