Valley Fig Growers

Escarole Salad with California Dried Figs, Walnuts and Shaved Manchego

Makes 6 servings


  • 1 small head escarole, torn into 1 1/2 pieces
  • 2 Belgian endive, leaves separated
  • 2 celery stalks, cut on a sharp diagonal into thin slices
  • 1 1/2 tablespoons white wine vinegar
  • 1 teaspoon almond, walnut or hazelnut oil
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 10 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and thinly sliced
  • 1/2 cup toasted walnuts, coarsely chopped
  • 3 ounce chunk aged Manchego cheese


  1. In a bowl, toss together the escarole, endive, and celery. Place in the refrigerator.
  2. In a small bowl, whisk together the vinegar, nut oil and olive oil. Season to taste with salt and pepper.
  3. To serve, toss the escarole, endive, and celery with the dressing, sliced dried figs and walnuts. Place in a salad bowl and using a cheese shaver or vegetable peeler, shave Manchego cheese onto the top of the salad.

Recipe courtesy of Joanne Weir.

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 285
% Calories from Fat 68%
Protein 7g
Carbohydrates 17g
Fiber 6g