California Fig and Bocconcini Salad

Servings: 4 to 6

Prep Time
Cook Time
Total Time


  • 1 cup California Dried Figs, divided
  • 1/3 cup balsamic vinegar
  • 2 shallots, minced
  • 1 sprig fresh rosemary
  • 1/3 cup olive oil
  • 1 Tbsp grainy mustard
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 6 cups baby kale
  • 6 cups torn radicchio
  • 1 1/2 cups mini bocconcini
  • 1/4 cup toasted pine nuts


  1. Chop 1/2 cup figs. In small saucepan set over medium heat, combine chopped figs, vinegar, 1/3 cup water, shallots and rosemary. Bring to simmer; cook for 10 to 12 minutes or until figs are softened and liquid is reduced by about half. Remove from heat; whisk in olive oil, mustard, salt and pepper. Discard stem of rosemary sprig.

  2. Slice remaining figs. On large platter, arrange baby kale and radicchio. Top evenly with bocconcini and sliced figs.

  3. Just before serving, spoon fig dressing evenly over salad; toss gently. Garnish with pine nuts.

  • Tips: Prepare the dressing ahead of time; bring to room temperature before serving. Add 1 Tbsp of honey to the dressing for a sweet twist.