Fresh Fig, Serrano and California English Walnut Salad

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

Sweet fresh figs, Serrano Ham and a Mediterranean honey-balsamic vinaigrette with California walnuts sing a song of summer when surrounded by good company ,happy music and a glass of California white or a fruity red wine. Only fresh ingredients not only make this recipe healthy but also preferred by customers and my friends, gathering for a cool summer meal in our backyard.


2/3 pound 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
1/2 cup California English walnut halves
Mediterranean Honey-Balsamic Vinaigrette
2 teaspoons honey
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar (8 years of age or older)
1/2 cup extra virgin olive oil (""green"" preferred)
1/4 teaspoon 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.



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