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jamie beck’s fig salad recipe


For our February Box, we have teamed up with Jamie Beck to curate a fantastic Box for the release of her New York Times best-selling book, An American in Provence.

Filled with captivating images, and techniques for creating incredible photos, Jamie’s book details her transformational journey as an artist and woman. She also includes farm-to-table recipes she’s learned along the way and – in anticipation of the Box being shipped next week – we wanted to share one of those with you.

Here is a sneak peek of one of her recipes in her book, Fig Salad / Salade aux Figues.


Servers 6

  • 1 large handful of walnuts or pine nuts
  • 10 figs
  • 1 bunch, or a few springs of fresh mint or basil, leaves removed
  • 2 handfuls of arugula
  • 1/2 of 1 whole 8-ounce (230G) block of feta cheese, crumbled
  • 1 to 2 tablespoons (15-30 ml) of honey
  • 1 tablespoon (15ml) of extra-virgin olive oil
  • 1 tablespoon (15ml) of balsamic vinegar
  • Fleur de sel and fresh ground pepper to taste


  1. Toast the walnuts (or pine nuts) in a single layer on a parchment-lined baking sheet in a preheated 350°F (175°C) oven for 5 to 10 minutes, until golden brown and crunchy, or in a skillet on the stovetop over high heat, tossing periodically for 2 to 3 minutes. Let the walnuts cool, then give them a rough chop or snap them apart with your hands (pine nuts can be left whole).
  2. Rinse and dry your figs, then slice them in half, or quarters if larger in size.
  3. Chop the mint (or basil) leaves into thin ribbons.
  4. In layers, lay down the figs, cut side up in the bowl or platter you will serve.
  5. Scatter the arugula loosely around and over the figs, followed by feta cheese crumbles, toasted walnuts, and fresh mint.
  6. Finish with a drizzle of honey, extra-virgin olive oil, balsamic, and a sprinkling of fleur de sel and freshly ground black pepper, all to taste.
  7. Serve immediately and enjoy!

If you love this recipe, be sure to reserve your February Box, HERE.
The boxes will ship next week!

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