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Fig Spinach SaladPrintable version of this recipe.
3 tablespoons rice wine vinegar
3 tablespoons walnut oil
2 tablespoons mint (snipped)
1/4 teaspoon pepper
1/8 teaspoon salt
6 cups spinach (torn)
6 figs (quartered lengthwise)
1 red grapefruit (peeled, sliced crosswise)
3 ounces goat cheese (semi-soft, chevre, broken in chunks)
For the vinaigrette, in a blender container or food-processor bowl, combine rice vinegar, walnut oil, mint, garlic, pepper, and salt. Cover, blend or process until nearly smooth; set aside.
Combine fresh spinach and toasted walnuts in a large bowl. Drizzle spinach mixture with vinaigrette; toss gently to coat. Divide spinach mixture among six chilled bowls or plates. Arrange figs and grapefruit slices on greens. Add goat cheese.
Type of Dish
Salads and Dressings
Just Beet It
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This farmers' market proudly accepts CalFresh/EBT (food stamps). See the Market Manager to purchase tokens with your EBT Card to spend in the market.