Fig Fest Preview: Trelio Restaurant's Arugula, Prosciutto and Fig Salad

August 5, 2011 Updated Aug 5, 2011 at 8:10 AM PDT

This morning on KSEE Sunrise, Mike Shackelford from Trelio Restaurant in Clovis showed us how to prepare a delicious Arugula, Prosciutto and Fig Salad. It's all part of the Fig Fest coming up August 13 at Fresno State.

FIG FEST 2011
Saturday, August 13th
9:00 am to 12:30 pm
Fresno State - Ag East Lawn (Between Ag Science Building and Satellite Student Union)

GENERAL ADMISSION
$8 advance / $10 at the gate
Children under 12 are free

NEW! GENERAL ADMISSION WITH WINE TASTING:
$13.00 in advance / $15.00 at the gate
Includes Commemorative Fig Fest Wine glass! 21 years and older, valid ID’s checked at the gate

Proceeds to benefit:
Fresno State Ag One Foundation and Slow Food Madera

Advance Sale Tickets
At www.californinafigs.com and at The California Fig Advisory Board,
600 West Shaw, Suite 300, Fresno, Ca 93704 | 559.243-8600

FIG FEAST 2011
Saturday, August 13th
6:30 pm to 10:00 pm
$110 per person

Mediterranean Summer Night
Presented by
Executive Chef Michael Shackelford and Sommelier Chris Shackelford of Trelio Restaurant
Clovis Masonic Lodge at Fifth & DeWitt
375 5th Street, Clovis, CA 93612

Advance Sale Tickets
At www.californinafigs.com and at The California Fig Advisory Board,
600 West Shaw, Suite 300, Fresno, Ca 93704 | 559.243-8600

TRELIO’S FIG GROWERS SALAD WITH WILD ARUGULA
GRILLED KADOTA FIG, PROSCIUTTO DI PARMA, GOAT CHEESE, TOASTED PISTACHIOS
DRIED MISSION FIG-DIJON DRESSING
Serves Six
For the Dressing:
2 tbsp Vegetable Oil
2 ea Shallots, thinly sliced
1 c Dried Mission Figs
1 c Port Wine
1 tsp Dijon Mustard
2 c Ver Jus
½ c Vegetable Oil
½ c Extra Virgin Olive Oil
Salt and Black Pepper to taste

Slice the Figs into ¼ inch pieces and set aside. Sweat the sliced shallots in a sauté pan on medium heat with the 2 tbsp until tender. Add the Figs and port wine. Reduce the port wine by half, then put the contents of the sauté pan into a blender. Add the dijon, ver jus, salt and pepper. Puree the contents of the blender until smooth. With the blender still running, slowly drizzle in the vegetable oil and olive oil. Taste and adjust seasoning if necessary; Chill in the refrigerator. The dressing can be made up to 4 days ahead and whisked or blitzed with a hand held blender to re-emulsify.

Composing the salad:
10 oz Wild Arugula
6 ea Ripe (but firm) Calimyrna figs Sliced in half and Grilled
6-8 ea Slices of Prosciutto
6 tbsp Goat Cheese, Crumbled
6 oz Fig-Dijon Dressing
6 tbsp Toasted Pistachios

Tear each of the prosciutto slices into 2-3 pieces and place them with the wild arugula in a mixing bowl, drizzle in the dressing and toss to coat. Drizzle some of the remaining dressing artistically, just inside the rim of each of six plates. Divide the dressed lettuce and prosciutto evenly between the plates, placing it in the center of the plate. Garnish the salad with the crumbled goat cheese and toasted pistachios. Serve Immediately.