figgy salad recipe

Figgy Salad

5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Course Side Dish
Servings 6 servings


  • 4 ounces small Mission Figs 13 to 15 figlets
  • 1/2 cup Somerset Ridge Ruby Port
  • 1/2 tsp sugar
  • 1 ounce hazelnuts
  • 2 tbsp balsamic vinegar
  • 1 large shallot minced in food processor
  • 2 ounces chèvre softened and sliced
  • 1/4 cup Somerset Ridge Grape Seed Oil
  • 1/4 tsp salt
  • Ground pepper
  • 8 cups field greens rinsed, drained, patted dry, wrapped in paper towels and chilled


  • Cut the stems off of the figs, rinse them, and pat dry.
  • Place in a small saucepan with the Somerset Ridge Ruby Port and sugar and bring to a simmer over medium heat.
  • Cover the pan, lower the heat as low as possible and continue simmering for 10 minutes.
  • Drain liquid into bowl to save.
  • Allow the Figs to cool then cut into quarters, set aside.
  • Using a wide frying pan, toast the hazelnut over medium heat, stirring, until they emit a nutty aroma, 5 to 10 minutes.
  • Remove from skillet and when cool, coarsely chop.
  • Reheat the fig cooking liquid over low heat and stir in the vinegar, shallot, chèvre, Somerset Ridge Grape Seed Oil and seasonings.
  • Add the Figs and raise the temperature to med-low.
  • Stir the dressing until cheese is completely melted.
  • Toss the greens with the dressing then sprinkle chopped nuts on top.
  • Serve immediately.