California Fig and Citrus Salad
INGREDIENTS
- 1/3 cups orange juice
- 2 tablespoons(s) balsamic vinegar
- 2 tablespoons(s) olive oil
- 1 tablespoon(s) honey
- 1/4 teaspoon(s) salt
- 1-8 teaspoon(s) red pepper flakes
- 2 naval oranges, peeled and sliced crosswise
- 8 large fresh California black or green figs sliced lengthwise 1/4-inch thick
- 1 small red onion, thinly sliced
- 1 bunch spinich
- 1/3 cups broken walnut meats, toasted*
PROCEDURE
To make dressing, combine juice, vinegar, oil, honey, salt and pepper flakes in blender container. Blend until thoroughly mixed. Place fruit and onion in large mixing bowl. Pour dressing over all. Set aside at least 10 minutes or up to one hour.
To serve: line individual salad plates with spinach leaves Spoon fruit and dressing mixture on top, dividing equally. Sprinkle each salad with about 1 tbs toasted walnuts.
Yields:
Serves: 4
