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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
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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.