Valley Fig Growers

Salad of California Dried Figs, Fennel and Manchego

Serves 6


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

2 teaspoons lemon juice 

1 bulb fennel

2 bunches frisee 

3 tablespoons extra virgin olive oil 

1 tablespoon white wine vinegar 

Salt and freshly ground black pepper 

4 ounce chunk Manchego 

6 thin slices prosciutto  


  1. Bring a small pot of water to a boil.  Add 1 teaspoon of the lemon juice.  Remove from the heat, add the dried figs and let sit off the heat for 15 minutes.  Halve the dried figs. Cut the stem end off the fennel.  Cut the top off the fennel leaving the bulb intact.  Cut the fennel in half from top to bottom.  With the cut side down, using a sharp knife or a mandolin, cut the fennel into paper-thin slices. When you are ready to serve, place the fennel and frisee in a bowl.  In a bowl, whisk together the olive oil and vinegar.  Season with salt and pepper.  Toss with the fennel and frisee. For each individual salad, distribute the frisee and fennel on serving plates. Distribute the dried figs onto the top of the salad. Using a vegetable peeler or cheese shaver, shave the Manchego onto the salad. Cut each slice of prosciutto into two pieces the long way. Top with ribbons of prosciutto on the top.  Serve.

Recipe from Joanne Weir. Valley Fig Growers is a proud sponsor of Joanne Weir’s Cooking Class TV series, airing on public television stations nationwide.

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 289
  • % Calories from Fat 50%
  • Fat 16
  • Cholesterol 27
  • Protein 10
  • Carbohydrates 28
  • Fiber 6
  • Iron 2
  • Sodium 308
  • Calcium 313
  • Potassium 555