Warm Spinach and Dried Fig Salad from Sun-Maid |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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As printed in the Gooseberry Patch cookbook. Perfect for autumn as either a main meal or side salad! Ingredients:
4 tablespoons red onions, finely diced |
2 tablespoons olive oil (okay to substitute grape seed oil) |
1/2 cup dried mission figs, sliced (or other varieties of figs such as calmyrna) |
2 tablespoons brown sugar, packed (i tested muscovado for a change) |
2 tablespoons sherry wine vinegar or 2 tablespoons apple cider vinegar |
6 ounces fresh baby spinach leaves |
1/4 cup feta cheese, crumbled |
1/4 cup hazelnuts, toasted and coarsely chopped |
cracked black pepper |
Directions:
1. In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.
2. Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
3. In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
4. Divide and place the salad on individual salad plates.
5. Garnish with feta, hazelnuts and black pepper.
6. Serve immediately.
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