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Fig Spinach Salad – Pacific Coast Farmers' Market Association

Fig Spinach Salad

Printable 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