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Grilled Mission fig and beet salad

Recipe by: Chef Mike Shackleford
Trelio restaurant, Clovis


  • Goat cheese dressing
  • 5 oz. goat cheese, crumbled
  • 2/3 cup sour cream
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. white wine vinegar
  • 1/2 tsp. chopped fresh parsley
  • 2 tbsp. extra virgin olive oil
  • Salt and white pepper, to taste
  • Figs and beets
  • 8 oz. fresh Mission figs, cut in half
  • 8 oz. beets, blanched, peeled and cut in half
  • 1 tbsp. extra virgin olive oil
  • Salt and black pepper, to taste
  • To serve
  • 1 tsp. minced shallot or red onion
  • 1/2 tsp. chopped fresh parsley
  • 1 tsp. balsamic vinegar
  • 1 tsp. walnut oil
  • Arugula leaves, as needed
  • 1/4 cup walnuts, toasted and lightly crushed


For dressing: Combine goat cheese, sour cream, mustard, vinegar and parsley in a mixing bowl. Mix on medium speed until combined. With mixer still on medium, slowly drizzle in oil and mix to combine. Season with salt and pepper.

For figs and beets: Combine figs and beets in a mixing bowl and toss with oil, salt and pepper. Grill on all sides and return to bowl; chill.

To serve: Add shallot, parsley, balsamic vinegar and walnut oil to figs and beets; toss to combine well. Divide and spoon dressing onto 4 plates. Remove figs and beets and arrange on top of dressing. Add arugula leaves to any remaining balsamic-walnut oil vinaigrette and toss until coated. Arrange on plate and drizzle remaining vinaigrette on top; sprinkle with walnuts.

Serves 4

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