WARM SPINACH AND DRIED FIG SALAD FROM SUN-MAID

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Warm Spinach and Dried Fig Salad from Sun-Maid image

As printed in the Gooseberry Patch cookbook. Perfect for autumn as either a main meal or side salad!

Provided by COOKGIRl

Categories     Cheese

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons red onions, finely diced
2 tablespoons olive oil (okay to substitute grape seed oil)
1/2 cup dried mission figs, sliced (or other varieties of figs such as calmyrna)
2 tablespoons brown sugar, packed (I tested muscovado for a change)
2 tablespoons sherry wine vinegar or 2 tablespoons apple cider vinegar
6 ounces fresh baby spinach leaves
1/4 cup feta cheese, crumbled
1/4 cup hazelnuts, toasted and coarsely chopped
cracked black pepper

Steps:

  • In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.
  • Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
  • In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
  • Divide and place the salad on individual salad plates.
  • Garnish with feta, hazelnuts and black pepper.
  • Serve immediately.

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