Fig and Berry Salad with Port-Balsamic-Vanilla Glaze



610 figs, based on size, cut in halves

810 strawberries, cut in halves

1 medium-head butter lettuce, leaves separated, washed, and dried (can use arugula or mixed baby greens if preferred)

1/31/2 cup roasted Marcona almonds*

1/31/2 cup blue cheese or gorgonzola crumbles

The Best Port-Balsamic-Vanilla Glaze, to taste


Using a platter or individual salad plates, layer lettuce leaves, using 1 – 1-1/2 leaves per person. Add figs and strawberries decoratively, then add almonds evenly. Sprinkle cheese over the mixture.

Using a spoon, drizzle glaze over the fruits and lettuce. Serve with the glaze available for adding more to plates if needed.


I created this recipe around the glaze that is so good it will bring you to your knees! It’s simple to make and keeps very well refrigerated. It’s not just for figs and berries either. Imagine it on a roasted pork tenderloin, poached chicken breast or salmon, and even grilled mushrooms and lightly grilled firm tofu. In fact, I’ve added chicken to this salad to make it a main course with great success.

* Marcona almonds can be found at specialty food stores.