Grilled Fig Salad with a Savory Sweet Vinaigrette

Grilled fig salad with walnuts and greens.

Little Figgy Food

Grilled Fig Salad with a Savory Sweet Vinaigrette

5 from 1 vote

A stunning mix of grilled caramelized fresh figs, topped off with crispy bacon, walnuts and blue cheese. A lovely salad to enjoy as a starter, or on its own.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 - 4 servings

Ingredients Method Notes

Ingredients

For the Salad:
4 strips bacon cooked until crispy and crumbled
1 - 2 tablespoons Bertolli Extra Virgin Olive Oil
8 - 10 fresh figs stems trimmed and halved
¼ cup walnut pieces toasted
¼ cup blue cheese crumbled
Handful of dried cranberries
2 cups of mixed baby leaf lettuce
Vinaigrette Dressing:
3 tablespoons Bertolli Extra Virgin Olive Oil
2 teaspoons balsamic vinegar
1 teaspoon honey
Salt and pepper to taste

Method

For the Salad:

In heavy bottom skillet over medium heat, cook your bacon until crispy. Set aside on a paper towel lined plate to cool.
In a clean skillet, grill or griddle, heat to medium to medium-high heat.
In bowl with the Extra Virgin Olive Oil, dip the halved figs face down in the oil to gently cover.
Grill face down in hot skillet for 2-3 minutes until just golden and caramelized. Remove figs from heat and set aside on a parchment lined plate.
In large salad bowl, add the salad greens, walnuts, blue cheese, cranberries, and crumbled bacon, and top with the grilled figs.

For the Vinaigrette:

In small bowl, whisk together the Extra Virgin Olive Oil, balsamic vinegar, honey, salt and pepper to taste.
Drizzle the vinaigrette over the salad when ready to serve.

Notes

You can substitute fresh figs for peaches, nectarines, plums or pears.

The vinaigrette can be made up to a week ahead, simple whisk together thoroughly before using. Keep stored in an airtight jar in the refrigerator.

* Remember that figs are highly perishable, plan to enjoy them within 2 - 3 days of purchasing.

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