Fresh Fig Salad with Fig Vinaigrette

Fresh Fig Salad with Fig Vinaigrette
Arugula, Prosciutto, Bleu Cheese, Toasted Pine Nuts, Basil

It’s fig season! Fresh figs combined with peppery arugula, crispy prosciutto, pungent bleu cheese, toasted pine nuts and a fruity vinaigrette –  this fig salad offers a harmonious balance of sweet, salty, peppery, nutty, and tangy flavors. And the figs add vibrant color to this salad. Their deep purple or green skin and the rich, pinkish flesh insides are perfect for creating a stunning summer dish.

There are hundreds of varieties of figs in the world with several grown in California:

• The Black Mission Fig was named after the mission fathers who planted the fruit as they made their way north along the California coast. It is famous for its distinctive flavor and deep purple hue.
• The Kadota Fig is the American version of the original Italian Dattato. It is thick-skinned and is a beautiful amber color when ripe.
• The Brown Turkey Fig is purplish-brown in color with green shades around its neck. The pulp is an amber color and it has a very mild flavor.
• The Calimyrna Fig is known for its delicious nut-like flavor and tender, golden skin.
• The Sierra Fig has a light-colored green skin with a fresh, sweet flavor like a Riesling.
• The Tiger Fig has a light yellow color with unique dark green stripes and a bright red-purple interior fruit with fruity, raspberry, citrus flavor.

If possible try to compose this salad with a few different varieties.

Fresh Fig Salad with Fig Vinaigrette Recipe

Fig Vinaigrette

• one large ripe purple fig, chopped
• 4 T. olive oil
• 3 T. balsamic vinegar
• 1  1/2 T. onion, very fine dice
• pinch of sugar
• sea salt and fresh ground pepper

Place all ingredients in a small bowl and mash together with a fork until slightly chunky. Taste for seasoning. Set aside while composing the rest of the salad.

Crispy Prosciutto

Tear slices of prosciutto into thirds. Heat a very small amount of olive oil in a medium sauté pan over medium-high heat. Add prosciutto and cook for a minute or two, until just becoming crispy.

To Compose the Salad

• arugula
• olive oil
• balsamic vinegar
• sea salt and fresh ground pepper
• fresh figs, trimmed and halved lengthwise
• bleu cheese in large crumbles
• toasted pine nuts
• small basil leaves

Toss arugula with a very light amount of olive oil and balsamic vinegar. Season with salt and pepper.

Place a ramekin of the fig vinaigrette in the center of a platter. Arrange dressed arugula around the platter. Place figs and prosciutto among the arugula. Sprinkle bleu cheese and pine nuts over the top. Garnish with basil leaves.

Recipe adapted from Food & Wine magazine August 2024 issue.

Fig information resources: Melissa’s Produce and California Figs.

More Figs

Happy Hour: Figs, Cheese, and Sherry here.

Figs and Sabayon à la Julia Child here.