spinach salad with fig dressing

Ingredients:

6 large handfuls baby spinach, washed and spun dry

2 large crisp apples, cut into matchsticks

1 T fresh lemon juice

½ red onion, peeled, sliced and cut into quarters

2 ounces blue cheese, such as Bleu Auvergne, crumbled

1/3 cup candied walnuts

6 T fig vinaigrette (recipe follows)

Directions:

Cut apples into matchsticks. Toss with lemon juice so they don’t discolor. Cover and refrigerate.

Slice red onions and cut into quarters. Cover and refrigerate.

When ready to serve lightly toss the fresh spinach with fig dressing. Add the apples, red onions, crumbled blue cheese, walnuts. Toss just until combined. Serve immediately.

fig vinaigrette

Ingredients:

2 T fig preserves

1 T finely chopped shallot

4 T freshly squeezed lemon juice

2 T walnut oil

2 T olive oil

salt and freshly ground pepper

Directions:

Combine the fig preserves with the shallots. Whisk in the lemon juice. Whisk in the walnut and olive oils. Season with salt and pepper to taste. Cover and refrigerate.

Makes about ½ cup