Recipe Corner: Fig, Apple, and Pear Salad with Toasted Walnuts



8-10 cups torn mixed greens or spinach mix including at least 1 of the bitter greens such as watercress, arugula, kale or endive

5-6 large fresh Mission figs (or any variety, washed, quartered or 1 cup chopped dried figs)

2 large red or green apples, diced or thinly sliced

2 large firm pears, cored, chopped or thinly sliced

1/2 cup golden raisins

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1/2 cup chopped pitted dates, dried cranberries or red pomegranate seeds

2/3 cup chopped fresh flat-leaf parsley

2-3 finely sliced scallions (or 2 tablespoons finely chopped shallots)


3/4 cup walnuts or pecans, toasted and coarsely chopped

3/4 cup crumbled Blue Cheese, Feta, Gorgonzola or shaved Manchego cheese




1/2 cup olive or walnut oil

1/4 cup red wine or balsamic vinegar or juice of 1 large lemon (to taste)

2 tablespoons maple syrup

2 tablespoons honey

2 teaspoons Dijon mustard
1/8 teaspoon sea or Kosher salt
Dash of black pepper




Combine dressing ingredients in bowl or jar, check seasonings, and set aside or chill overnight.


In a large bowl toss the salad ingredients with some dressing.  Garnish with toasted nuts and cheese and serve with extra dressing on the side.  Serve with toasted flat bread, garlic or pita bread.


Serves 4-6.


*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at

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