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Classic wedge salad with warm honey fig Blue Cheese

Classic wedge salad with warm honey fig Blue Cheese

1 serving


Warm honey fig Blue Cheese dressing

  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • ¼ cup buttermilk
  • 2 tbsp whole milk
  • 2 tbsp raw honey
  • 1 tbsp white wine vinegar
  • ¼ tsp black pepper
  • 4 oz Castello® Crumbled Blue
  • 4 mission figs, finely chopped

Classic wedge salad

  • 8 oz petite sirloin steaks
  • salt
  • black pepper
  • 1 tbsp unsalted butter
  • 1 large head of iceberg lettuce, cut into 4 equal-sized wedges
  • 1 cup heirloom cherry tomatoes cut in half
  • 4 strips of bacon, cooked until crisp and chopped
  • 2 oz Castello® Crumbled Blue
  • 5 mission figs,sliced
  • fresh parsley (for garnish)


In a medium bowl, whisk together mayo, sour cream, buttermilk, whole milk, honey, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese and chopped figs. Cover and refrigerate until you are ready to serve.

Season steak generously with salt and black pepper. Preheat a large griddle pan over medium-high heat. Add 1 tablespoon of butter and melt. Once melted, add steak and cook for 3-4 minutes on each side (for medium rare). Remove from heat and set aside to rest. Once rested, slice the steak against the grain in long, thin strips. Set aside.

Assemble salads by layering sliced sirloin, cherry tomatoes, bacon, blue cheese and figs on 4 iceberg salad wedges. Drizzle with the warm honey fig blue cheese dressing and garnish with fresh parsley.