Valley Fig Growers

California Fig and Arugula Salad

Serves 6.


California Fig and Arugula Salad:

1/2 pound pancetta, diced

1/2 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed, diced

6 bunches arugula

1 cup pecans, toasted

1 cup crumbled goat cheese

1 1/2 cups Fig and Port Vinaigrette (recipe follows) pepper

Fig and Port Vinaigrette:

3 Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs, stems removed

1 cup ruby Port

1/4 cup red wine vinegar

1/2 tablespoon minced shallots

1/4 cup blended oil* salt and pepper


Directions for Fig and Arugula Salad:

  1. In a small pan, saute pancetta over medium heat until crisp; set aside. In a large bowl, toss pancetta, figs, arugula, pecans, and goat cheese with the vinaigrette. Divide between six chilled salad plates. Grind pepper over each salad.

Directions for Fig and Port Vinaigrette:

  1. Soak figs in port until soft. In a saucepan, reduce port over medium heat to 1/2 cup. Puree figs, port, and vinegar in a food processor. Add shallots and slowly whisk in oil. Season with salt and pepper.

*Blended oil is 3 parts canola oil plus 1 part olive oil.

From the girl & the fig restaurant in Sonoma, California.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 507
  • % Calories from Fat 73%
  • Fat 41
  • Cholesterol 48
  • Protein 14
  • Carbohydrates 24
  • Fiber 5
  • Iron 3
  • Sodium 882
  • Calcium 193/li>
  • Potassium 470