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
Vinaigrette
2 Tablespoons Olive oil
2 Tablespoons blood orange olive oil (or more plain olive oil)
2 Tablespoons fig balsamic vinegar (or regular balsamic)
salt
pepper
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.
(AS)