Spinach Fig Salad

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4 big handfulls of baby spinach leaves
3 thin slices of red onion (soak briefly in vinegar to remove bitterness)
1/3 cup or so crumbled blue cheese of your choice
1/3 cup or so pecan halves
4-5 figs, cut into quarters

2 Tablespoons Olive oil
2 Tablespoons blood orange olive oil (or more plain olive oil)
2 Tablespoons fig balsamic vinegar (or regular balsamic)

Glaze the pecans by tossing in a saute pan with a tablespoon of sugar, melt over low heat and cook stirring until toasted. Let cool. Meanwhile assemble the other salad ingredients and whisk together the ingredients for the vinaigrette. Taste the vinaigrette and add salt and pepper to taste. Toss salad with vinaigrette and pecans.



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