Fig Gorgonzola and Walnut Salad with Honey Balsamic Vinaigrette

For many people, the idea of planning a dinner party can bring on stress and miss the point altogether: enjoying time with guests. From the owners of leading Canadian event management and catering company comes Sebastien and Sheila Centner’s first book, Eatertainment – a beautifully photographed, all-in-one entertaining guidebook to make entertaining at home as simple as can be.

Sharing their decades of expertise, Seb and Sheila provide readers with practical tips and tricks for entertaining regardless of prep time, availability or budget, with instructions on everything from setting the table, to picking flowers for a center-piece, to even planning an easy loot bag for guests to take home. Featuring more than 140 recipes, 12 different types of events and 3 planning difficulty levels (Simple Entertaining, A Little More Effort and Pulling Out All The Stops), Eatertainment is a thoughtfully-assembled guidebook for anyone looking to host a stress-free gathering – no matter what kind of event you throw.

Seb and Sheila shared their delicious and unique fig, gorgonzola and walnut salad with honey balsamic vinaigrette.

Fig Gorgonzola and Walnut Salad

Fig Gorgonzola and Walnut Salad with Honey Balsamic Vinaigrette

Yield: serves 6–8
Prep time: 30 minutes



  • 1⁄2 cup olive oil
  • 2 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 Tbsp cold water
  • Sea salt and black pepper


  • 2 heads radicchio
  • 12 crostini
  • 2 heads Boston lettuce
  • 8 fresh figs
  • 12 oz gorgonzola, broken into large pieces
  • 1 cup walnut halves, toasted, optional
  • Sea salt and black pepper


For the dressing

In a small bowl, whisk all the dressing ingredients until emulsified. Refrigerate in an airtight container for up to 2 days.

For the salad

1. Prepare the radicchio and Boston lettuce by cutting the bottom stems off and removing the wilted, torn, or bruised outside leaves. Peel away the whole leaves, leaving them intact, trimming the bottom as needed, and set aside.

2. Cut large figs into 6 wedges and smaller figs into 4.

3. Divide the whole radicchio leaves and crostini equally among the plates and place the Boston lettuce on top. Divide the gorgonzola, figs, and walnuts (if using) equally among the plates as well.

4. Season lightly with salt and pepper, drizzle dressing overtop, and serve immediately.