Mixed Green Salad with Balsamic Roasted Figs & Feta – Dana Shortt Gourmet

Mixed Green Salad with Balsamic Roasted Figs & Feta

Oil + Vinegar – Pairing – Garlicky Fig:

GARLIC infused olive oil
FIG dark balsamic vinegar

Mixed Green Salad with Balsamic Roasted Figs & Feta


  • 2 tablespoons honey
  • 2 tablespoons water
  • 2 tablespoons DANA’s Black Mission Fig dark balsamic vinegar
  • 1 sprig fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon salt
  • 10 fresh figs, quartered
  • 2 tablespoons DANA’s Garlic infused olive oil
  • 4 cups arugula (or mixed greens)
  • ¼ cup feta, crumbled (you can use goat cheese or blue cheese, if you prefer)
  • ¼ cup walnuts
  • 1 green onion, sliced diagonally


  1. Preheat oven to 300°F.
  2. Combine honey, water, fig balsamic vinegar, thyme, and salt in an oven-proof skillet. Bring to a simmer and cook for a few minutes, until the mixture begins to thicken. Remove from heat.
  3. Place the figs in the skillet, and spoon some of the liquid over top, until coated.
  4. Roast in the oven until the figs begin to darken, about 30-40 minutes. Turn figs over halfway through cooking time.
  5. Remove from the oven, and transfer the figs to a small bowl. Whisk the garlic olive oil into the sauce in the skillet, and allow to cool.
  6. Arrange the arugula on a platter, and top with the roasted figs, cheese, walnuts, and green onions. Drizzle the warm dressing over the top and serve immediately.
  7. Pair this recipe with our pancetta-wrapped pork tenderloin with sage, or serve with a slice of crusty bread.