The Girl & The Fig does many many things well. Besides charcuterie platters, cheese plates and even pumpkin cheesecake, this delightful dish is their signature salad. The photo depicts a sweet pile of arugula, pecans, goat cheese and figs mid-course. The husband and I had already devoured half of it, but it still looked so desirous and full.

Arugula is my favorite green and this batch was perfectly peppery. The pecans were toasted and the chevre was creamy and tangy. I adore pancetta, and this bit was crunchy and smokey. (Note to self: Try this pancetta recipe next week.) The figs were grilled but so concentrated, almost as if they were dried but still juicy. I loved the port vinaigrette and plan to experiment with port-based salad dressings when I get back into my own kitchen next week.

As a side note, all this wine tasting and food exploration is making me crave my own kitchen again. California has been awesome and I adore this mild, perfect weather. But I miss my kitchen and look forward to months of Fall weather food experimentation. Who’s game to be my guinea pig?

Related posts:

1. Orange Fennel Arugula Salad
2. Pumpkin Cheesecake at The Girl & The Fig
3. Frisee, Radicchio & Pear Winter Salad
4. Fennel, Orange and Olive Salad
5. Recipe: Merry Christmas, Wheatberry Salad