🍷 Napa Valley Fig & Blue Cheese Cobb Salad
Napa Valley Fig & Blue Cheese Cobb Salad is a fresh California wine country twist on the classic Cobb salad. Made with ripe Black Mission figs, creamy avocado, heirloom tomatoes, applewood smoked bacon, blue cheese, tender chicken, and homemade candied pecans tossed with a champagne vinaigrette, this elegant summer salad is perfect for entertaining, winery lunches, picnics, and warm-weather dining.
A beautiful balance of sweet, savory, creamy, and crunchy flavors inspired by the best ingredients of California.
A California Wine Country Classic from The Nomad Kitchen
There are some recipes that feel like summer, and there are others that feel like a destination.
This Napa Valley Fig & Blue Cheese Cobb Salad belongs somewhere between the two.
Inspired by afternoons spent wandering farmers markets and vineyard roads throughout California wine country, this salad takes the beloved American Cobb and gives it a distinctly Napa Valley twist. Sweet Black Mission figs, creamy avocado, heirloom tomatoes, smoky bacon, blue cheese, and warm candied pecans come together in a salad that feels rustic, elegant, and completely at home on a winery patio overlooking the vines.
Fresh figs are one of California's most magical ingredients. If you've never tried them before, bring home a basket and let them ripen on the counter for a few days until they're soft and fragrant. When sliced into a salad, they add a rich honey-like sweetness that pairs beautifully with salty bacon and tangy blue cheese.
The candied pecans are the secret ingredient that takes this salad over the top. A touch of butter, sugar, and sea salt transforms them into crunchy little jewels that bring sweetness, texture, and a hint of indulgence to every bite.
Serve this salad with a chilled glass of Sauvignon Blanc, a warm summer breeze, and good company. That's Napa Valley on a plate.
Yield
4 generous entrée salads
Preparation Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
For the Salad
6 cups butter lettuce and chopped romaine lettuce
2 cups cooked chicken breast, sliced or diced
6 slices applewood smoked bacon, cooked crisp and crumbled
2 ripe avocados, sliced
2 cups heirloom tomatoes, chopped
4 hard-boiled eggs, sliced
4 fresh Black Mission figs, quartered
½ cup blue cheese crumbles
½ cup candied pecans
For the Candied Pecans
1 cup pecan halves
2 tablespoons sugar
1 tablespoon butter
Pinch of sea salt
For the Champagne Vinaigrette
¼ cup extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon finely minced shallot
Sea salt and freshly cracked black pepper to taste
