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SALAD: Winter Salad with Fig-Milanese Gremolata Vinaigrette

Side Dishes

From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant & Food Blogger

Servings: 4


  • 1/4 cup Fig Balsamic
  • 1/2 lemon, juiced
  • 1/2 teaspoon garlic powder
  • sea salt
  • freshly ground pepper
  • 1/3 cup Milanese Gremolata Olive Oil
  • 16 ounces arugula
  • 8 ounces Brussels sprouts
  • 8 pieces prosciutto
  • 1 pear, thinly sliced
  • 4 ounces crumbled gorgonzola cheese


  1. In a small stainless steel or glass bowl, whisk together the Fig Balsamic Vinegar, lemon juice, garlic, salt, and pepper.  While continuing to whisk, add the Milanese Gremolata Olive Oil in a thin, steady stream until emulsified.  Adjust the seasoning to taste, if necessary.
  2. Lightly place on arugula on four plates and top with Brussels sprouts, prosciutto, and pear slices.  Garnish with gorgonzola cheese, and then drizzle lightly with the vinaigrette.


  • This recipe makes approximately 3/4 cup Fig-Tarragon Vinaigrette.  Store any remaining dressing in a glass container in the refrigerator.
  • For maximum flavor, roast Brussels sprouts with Tarragon Olive Oil.