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.
