Fig & Goat Cheese Salad With Warm Bacon Vinaigrette

It’s late summer, which means we’re heading into prime fig season – to celebrate, we’ve got organic, California Black Mission Figs on sale for just $3.99 a pound all week! Figs and bacon are a classic combination, and we’re letting the flavors speak for themselves in this simple yet elegant salad. Lightly wilted greens, creamy goat cheese, sweet figs, and salty bacon – YUM!

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 4 c. Mixed Greens, washed & dried
  • 8 fresh Organic Black Mission Figs, quartered
  • 1/4 c. Chevre or other fresh goat cheese
  • 1 c. Pecans
  • 6 pieces Bacon
  • 1 Shallot, minced
  • 1 clove Garlic, minced
  • 1 tbsp. Dijon Mustard
  • 1 tsp. Honey
  • 1/4 c. Olive Oil
  • 1/4 c. Red Wine Vinegar
  • Salt & Pepper


  1. Cook bacon until crisp, then remove from pan. Drain grease, reserving about 1 tablespoon of grease in the pan. Add the shallot and garlic, and cook on low heat until garlic is fragrant and shallots are translucent. Crumble bacon and return to pan to warm through; transfer entire contents of pan to a medium bowl. Add red wine vinegar, honey, and dijon mustard and combine. Slowly stream in olive oil while whisking constantly, then season generously with salt and pepper.

  2. Place mixed greens into a large salad bowl and top with figs, pecans, and dollops of Chevre. Dress with warm bacon vinaigrette immediately before serving.

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