Black Mission Fig & Roasted Rosemary Walnut Salad w/ Lemon Lime Vinaigrette

A Bachelor & His Grill‘s “Black Mission Fig & Roasted Rosemary Walnut Salad w/ Lemon Lime Vinaigrette” – Simply Sunshine on in a Bowl.  I’m in head over heals in LOVE with the sweetness of the Figs as they play in harmony alongside the saltiness of the Crumbled Feta & warm, crunchy Roasted Walnuts.  To  finish – The zesty Lemon-Lime Vinaigrette drizzled over the crisp leaves of wild Greens & fresh Raspberries wraps a perfect bow around this Summer Salad.  Fresh.  Lite.  Sinfully Gorgeous.  Divinely Delightful.


Black Mission Fig and Roasted Rosemary Walnut Summer Salad

Black Mission Fig and Roasted Rosemary Walnut Summer Salad


Black Mission Fig & Roasted Rosemary Walnut Summer Salad w/ Lemon Lime Vinaigrette

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 4
Author: A Bachelor & His Grill


  • Black Mission Fig & Roasted Rosemary Walnut Summer Salad
  • Spring Greens Spinach & Arugula Mix
  • Fresh Black Mission Figs Sliced
  • Raspberries
  • Feta Cheese Crumbled
  • Coarse Salt & Cracked Black Peppercorn
  • 1 Cup Shelled Walnuts Chopped & Roasted
  • 1 Tablespoon Olive Oil
  • 2 Tablespoon Rosemary Finely Chopped
  • Lemon/Lime Vinaigrette:
  • 1 Cup Extra-Virgin Olive Oil
  • 4 Tablespoons Lemon Juice
  • 1-2 Tablespoons Orange Blossom Honey
  • 4 teaspoons Lime Juice
  • 2 teaspoons Dijon Mustard
  • 3 teaspoons Fresh Thyme Leaves Finely Chopped
  • 3 Cloves Garlic Minced
  • 3 teaspoons Coarse Salt or to Taste
  • 1 teaspoon Cracked Black Peppercorn or to Taste


  • Roasted Rosemary Walnuts:
  • Pre-Heat Oven to 350ºF.
  • In Large Mixing Bowl toss Walnuts, Olive Oil, Rosemary, Salt&Pepper.
  • Spread Walnuts in a single layer over a baking sheet lined with parchment paper.
  • Bake for 10-12 Minutes, or until Golden Brown.
  • Pull from Oven & set aside to cool.

  • Lemon/Lime Vinaigrette:
  • Combine all Ingredients in a Glass Jar w/ Screw-on Lid.
  • Secure Lid & Shake Vigorously until all Ingredients well-mixed.
  • Season to taste with Salt / Pepper.

  • Salad - Putting it ALL Together:
  • Toss Greens & Raspberries in Mixing Bowl with Vinaigrette.
  • Add sliced Fig, Feta Crumble, & Roasted Rosemary Walnuts.
  • Season with Salt / Pepper, to Taste.
  • Plate & Serve.


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Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or