Figs and Fruit Salad
This colorful side salad goes well with grilled beef or chicken.
Ingredients
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3/4 cup dried Calimyrna (light or golden) figs (3 to 4 oz.)
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1 tablespoon walnut oil
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6 cups torn fresh spinach
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1/3 cup broken walnuts, toasted
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1 recipe Walnut Oil Vinaigrette (see recipe below)
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2 oranges, peeled and sliced crosswise
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3 ounces semisoft goat cheese, broken into large chunks (optional)
Directions
1.
Remove stems from figs; halve figs lengthwise. Pour enough boiling water over figs to cover; let figs stand for 30 minutes. Drain.
2.
In a medium skillet heat walnut oil over medium heat for 15 seconds; add figs. Cook for 3 to 4 minutes of until lightly browned, stirring gently to prevent burning. Remove from heat; set aside to cool.
3.
In a large bowl combine the fresh spinach and toasted walnuts. Drizzle with Walnut Oil Vinaigrette; toss gently to coat.
4.
To serve, divide spinach mixture among 6 individual bowls. Arrange the orange slices and figs atop spinach. If desired, add goat cheese to each salad. Makes 6 side-dish servings.
Walnut Oil Vinaigrette
In a blender container or food processor bowl combine 3 tablespoons rice vinegar; 3 tablespoons walnut oil; 1 small clove garlic, minced; 2 tablespoons snipped fresh mint; 1/4 teaspoon pepper; and 1/8 teaspoon salt. Cover and blend or process until nearly smooth.
Nutrition information
Calories 184, Total Fat 13 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 74 mg, Carbohydrate 15 g, Fiber 3 g, Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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