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Apple & Pear Salad with Fig Vinaigrette

Market Chef Mei Ibach did this salad at the Windsor Certified Farmers Market on Sunday, October 7, 2012. I'm sure it was an overwhelming success ... what a wonderful combination of flavors.
Servings 8 Servings
Author Mei Ibach, Market Chef


  • 3 C mixed savory greens such as arugula, watercress, tat tsoi, endive
  • 2 apples preferably Gala or tart, crisp varietals
  • 2 ripe pears sliced in wedges
  • 1 medium fennel bulb thinly sliced vertically
  • 1/2 C lightly toasted pecan halves
  • Fig Vinaigrette recipe follows


  1. To serve, divide the greens among well-chilled plates. Arrange the apple, pear, and fennel on and around the greens. Sprinkle with pecan halves. Drizzle some of the fig vinaigrette over all.
  2. Fig Vinaigrette

    In a saucepan, combine 1/3 cup of the dried figs with water. Bring to a boil. Reduce the heat & simmer, covered until the figs are soft, about 5 minutes. Cool. Pour the fig mixture into a blender or food processor and puree. Transfer to a medium bowl. Whisk in the wine, apple juice, thyme, mustard seeds, shallots, vinegar & olive oil. Season with salt & pepper to taste. Stir in the remaining figs.