Almond-Fig Salad With Blue Cheese


It is not yet early autumn in Southern California, but the sweet scent of ripened figs on the fig tree in our backyard is attracting hummingbirds and beetles. Fresh figs have a delicate flavor and creamy texture; it can be eaten by itself, or used for both savory dishes and sweet desserts. Figs are in season from June to early fall.


Almond-Fig Salad With Blue Cheese


Figs itself are high in fiber and a good source of potassium which helps lower high blood pressure. The leaves of the fig tree carry anti-diabetic properties that can actually reduce the amount of insulin needed by people with diabetes who require insulin injections.

This fig salad is delicate, yet healthy, and it is a great way to enjoy this summer favorite!


Almond-Fig Salad With Blue Cheese



Servings: 16 people

Mesclun greens salad mix

½ # almonds, sliced

½ # blue cheese, crumbled

10 ea. Fresh figs, quartered


1 qt. fig vinaigrette (recipe follows)

1/3 C balsamic vinegar

1/3 C red wine

¼ C red wine vinegar

2 tsp. honey

4 ea. Shallots, minced

Salt and pepper: to taste

½ C almond oil

2 C olive oil

1-2 ea. Lemons, juiced

Tabasco sauce: to taste



  1. To make vinaigrette: combine the balsamic vinegar, red wine, red wine vinegar, honey, shallots, and salt and pepper into a medium mixing bowl.
  2. After the ingredients are combined, slowly whisk in the almond oil and olive oil to create a homogenous mixture.
  3. Then add the lemon juice and Tabasco sauce and adjust to taste.
  4. With the finished vinaigrette, combine with the salad greens and figs. Garnish with the almonds and blue cheese.
  5. Enjoy!

Note: you can interchange the vinegar with sherry vinegar, and the almond oil with peanut oil.