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Fresh Fig and Grape Salad with Crispy Shallots

Leafy greens are lightly dressed in an irresistibly bright California honey + mustard vinaigrette. Then piled high with an irresistable combination of crisp grapes, fresh and dried figs, crispy shallots, pistachios, and briny feta.
Course Salad
Cuisine American
Keyword dried fig, feta, fig, fresh fig, grape, green grapes, leafy greens, olive oil, salad, Shallot, table grapes
Prep Time 25 minutes
Cook time for shallots 20 minutes
Servings 2 people


  • air fryer for shallots


Air Fryer Crispy Shallots

  • 4 shallots peeled and sliced into uniform sized rings.
  • 1/4 teaspoon olive oil
  • a few pinches of coarse salt

California Honey Mustard vinaigrette

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon grainy Dijon mustard
  • 1 teaspoon honey from California
  • coarse salt and freshly ground black pepper to taste

Fresh Fig & Grape Salad

  • 4 ounces baby butter lettuce leaves
  • 3 large fresh figs stems removed, sliced into bite-sized pieces
  • 3/4 cup whole green table grapes sliced into bite-sized rounds
  • 1/4 cup toasted pistachios roughly chopped
  • 2 dried golden figs diced very small
  • 3 ounces feta cheese crumbled
  • 1/4 cup Air Fryer Crispy Shallots


Air Fryer Crispy Shallots

  • Cut the ends off of the desired amount of shallots and peel the papery skin. Using a mandoline or very sharp knife, cut the shallot into uniform slices. Toss the shallot rings with olive oil to coat and spread in the basket of the air fryer in a single layer.
  • Cook at 250°F, shaking the basket regularly for 10 minutes. Remove any shallot rings that are becoming super crisp and return the rest to the air fryer to cook longer.

Honey Mustard vinaigrette

  • Whisk the oil, vinegar, mustard, and honey in a small bowl until smooth. Season with salt and pepper to taste.

Fresh Fig & Grape Salad

  • Arrange lettuce, fresh fig slices, and sliced grapes into shallow bowls or plates to serve. Drizzle the vinaigrette over the top and season the salad with flaky sea salt.
  • Sprinkle the chopped pistachios, dried figs, and feta over the top of the dressed salad.
  • Top with crispy shallots and serve immediatley.


This recipe is written for 2 meal-sized portions of salad. This recipe can also be divided into 4 smaller side salad portions.

How to store Crispy Shallots

Once the crispy shallots have cooked and cooled and all the color of all pieces change from white or purplish to a golden brown, you can store them in an airtight container in your pantry for up to 2 weeks.
No air fryer? No problem! Simply use store-bought crispy onions, deep fry them on the stovetop as discussed in the blog post, or omit them altogether. The salad is still wonderful without them.

How to store vinaigrette

Honey Mustard vinaigrette can be made up to 1 week ahead. Cover and chill. Bring to room temperature and whisk before serving.