Figs, Fennel & Gorgonzola over Greens with Champagne Vinaigrette

Late summer into fall is fig season, the perfect time to enjoy this colorful, nutrient-rich salad. Not only is it delicious, it’s packed with health benefits:

• Gut Health & Immunity: Figs provide prebiotic nutrients that nourish beneficial gut bacteria, reducing inflammation and supporting immune function.
• Fiber & Polyphenols: Figs are a great source of fiber and contain polyphenols in higher amounts than red wine or tea. These compounds support heart health, brain health, and help reduce oxidative stress.
• Balanced Indulgence: While figs are naturally higher in sugar, enjoying them in moderation (paired with greens, nuts, and protein) makes for a perfectly balanced dish.

This recipe pairs sweet figs with crisp fennel, creamy Gorgonzola, and crunchy pistachios—topped with a bright champagne vinaigrette.

Ingredients

• 1 medium bulb of fennel, cored and cut into pieces (reserve fronds for garnish)
• 10 fresh figs (green, brown, or black), stem removed and halved
• ¼ cup roasted pistachios
• 2 oz Gorgonzola cheese, crumbled
• 4 cups salad greens (baby greens or arugula work beautifully)

Champagne Vinaigrette

• 2 Tbsp champagne vinegar
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp Dijon mustard
• 2 Tbsp minced shallots
• 2 Tbsp extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Make the vinaigrette: In a small bowl, whisk together champagne vinegar, lemon juice, lemon zest, Dijon mustard, shallots, and olive oil. Season with salt and pepper to taste.
2. Prepare the salad: Wash and dry the greens. Arrange evenly on serving plates.
3. Top with flavor: Layer greens with figs, fennel, pistachios, and crumbled Gorgonzola.
4. Dress & garnish: Drizzle vinaigrette over each salad and garnish with fennel fronds for a fresh finish.

This salad is light enough for lunch yet elegant enough for entertaining. Pair it with grilled chicken or salmon for added protein, or serve as a starter for a late-summer dinner party.