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Turn plain greens into salads with our uniquely delicious vinaigrettes and dressings. Made with a variety of fresh and flavorful ingredients, you can't go wrong by choosing one these dressings for your favorite salad. Below is the recipe for Grilled Fig Salad from The Girl and The Fig Restaurant. Fig & Port Vinaigrette Dress an elegant Grilled Fig Salad with Fig & Port Vinaigrette from The Girl & the Fig Restaurant. Click item for more information Fig & Port Vinaigrette VSGF-1$7.75 Light Raspberry Walnut Salad Dressing A nice light dressing for a salad of baby greens topped with dried cranberries, candied pecans, and Point Reyes blue cheese. Click item for more information Light Raspberry Walnut Salad Dressing 98502-02$4.50 Light Greek Salad Dressing My neice and I use this light, tangy Greek style dressing almost daily! Click item for more information Light Greek Salad Dressing 98504-02$4.50 Roasted Pepper & Pear Vinaigrette If you are looking for a different way to dress a bed of chopped romaine, give this new dressing a try. Top with shaved parmesan. Click item for more information Roasted Pepper & Pear Vinaigrette VSPP-1200$7.50 Sun-Dried Tomato Dip-N-Toss You can hardly go wrong with Dip-N-Toss. Drizzle on pasta, grilled meats or use as a bread dipper. Click item for more information Sun-Dried Tomato Dip-N-Toss 00102-02$7.00 Parmesan Basil Walnut Dip-N-Toss A great way to add the flavor of Pesto to grilled chicken, pizza, and salads. Click item for more information Parmesan Basil Walnut Dip-N-Toss 00103-02$7.00 Roasted Garlic Rosemary Dip-N-Toss Toss cooked pasta with grilled chicken and roasted garlic rosemary Dip-N-Toss for an easy and delicious meal. Click item for more information Roasted Garlic Rosemary Dip-N-Toss 00101-02$7.00 From our friends at The Girl & The Fig Restaurant in Sonoma, Californina... ... Grilled Fig Salad Recipe Serves 6 Saute ½ cup diced pancetta until crisp. Drain, reserving oil. Halve 12 fresh figs. Brush fig halves with reserved pancetta oil. Grill figs for 45 seconds on each side. In a bowl, toss together 6 bunches baby arugula, 1 cup toasted pecans, the sautéed pancetta, 1 cup crumbled goat cheese, and 1-1/2 cups Fig & Port Vinaigrette. Arrange on chilled plates and surround with grilled figs. Use peppermill to grind pepper over salad. Cooks Notes: If fresh figs are not available, substitute 1 cup diced dried figs – do not grill! The Original Fig Cafe in Sonoma