Fresh Fig, Serrano and California English Walnut Salad

  • Yield: 4 servings
  • Prep: 30 mins
  • Cook: 0 mins


2/3pound mixed baby greens- such as arugula, frisee, green and red oakleaf, Boston bib and hearts of romaine lettuces.
1-- head small radicchio
8-- fresh mission figs or other sweet and juice figs
12-- paper thin slices of Serrano Ham
1/2cup California English walnut halves
Mediterranean Honey-Balsamic Vinaigrette
2teaspoons honey
1teaspoon Dijon mustard
1tablespoon balsamic vinegar (8 years of age or older)
1/2cup extra virgin olive oil (""green"" preferred)
1/4teaspoon sea salt
-- flowers to garnish (orchid blossoms, if available)


  1. Wash and dry greens and radicchio, tear into bite size pieces and chill in refrigerator. Make the vinaigrette by combining all ingredients in a blender until emulsified and smooth.
  2. Rinse figs under cold water and pat dry. Cut each fig in half removing tough stem.
  3. Toss greens with enough vinaigrette to coat. Toss walnut halves with a little vinaigrette to make them shiny. Reserve remaining vinaigrette.
  4. Place salad greens mixed with radicchio on 4 chilled plates. Arrange 3 slices Serrano in center of each plate to form a circular pattern. Stand 4 fig halves in center of Serrano to form yet another circle (with stem ends up and cut sides out)
  5. Spoon walnut halves over figs. Drizzle reserved dressing over figs and Serrano.
  6. Place s small flower (orchid blossom, if available) on top of figs, if desired.

Nutritional Info *per serving

  • Calories 530
  • Glycemic Load 2
  • Fat 41g
  • Saturated Fat 6g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 23g
  • Cholesterol 35mg
  • Sodium 1330mg
  • Potassium 580mg
  • Carbohydrate 29g
  • Fiber 5g
  • Sugars 22g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 25%
  • Calcium 15%
  • Iron 15%