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Walnut Creek Magazine


Figs are in season for a delightfully short time. Grill and top on salads.


½ cup pancetta, diced

12 fresh figs, halved

6 bunches baby arugula

1 cup pecans, toasted

1 cup goat cheese, crumbled (Bernstein recommends Laura Chenel Chévre)

1¼ cups Fig & Port Vinaigrette (recipe below)

Ground black pepper to taste

 Fig & Port Vinaigrette:

3 dried black mission figs

1 cup ruby port

¼ cup red wine vinegar

½ tbsp. minced shallots

¼ cup blended oil

Salt and pepper to taste

Vinaigrette Directions:

Pour port in a bowl, add figs, and re-hydrate until soft. Transfer port and figs to a saucepan. Reduce port over medium heat to ½ cup, about 5 - 7 minutes. Transfer mixture to a food processor and add vinegar. Purée until smooth. Add shallots and slowly whisk in oil. Salt and pepper to taste.

Salad Directions:

Sauté pancetta in a small pan over medium heat until crisp. Set aside, reserve oil. Brush figs with reserved pancetta oil. Grill figs for 45 seconds on each side. In a stainless steel bowl, toss arugula, pecans, pancetta, and goat cheese with vinaigrette. To serve, top salad with figs.


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