Southern Spinach Salad
Recipe By: Melting Pot with Tanya Holland
Serving Size: 2
Categories: Salads/Dressings
1 cup dried calymyra figs; stemmed, quartered
1 1/2 cups champagne vinegar
1/4 cup diced shallots
1 1/2 cups good quality olive oil; plus more for drizzling
Salt; to taste
Freshly-ground black pepper; to taste
3 slices thinly-sliced white bread; crusts removed,
and halved diagonally, making 2 triangles
1/4 pound imported blue cheese = (preferably fourme d'ambert or
use a domestic blue)
1/2 Vidalia onion; thinly sliced,and divided into rings
1/2 cup pecans; toasted in a 300 degree oven for 7 minutes
1 large bunch baby spinach - (abt 4 cups)
In a small pot over medium heat, rehydrate figs in vinegar for 1/2
hour. Let this mixture cool, then place in food processor, and pulse
until figs are in small pieces. In a medium-size bowl, whisk figs and
shallots and add 1 1/2 cups olive oil, salt, and pepper.
Preheat oven to 325 degrees.
Sprinkle the triangular toasts with oil, and season with salt and
pepper. Toast the croutons in the oven. Crumble some of the blue
cheese on top of each crouton. Melt the blue cheese on the toast
points underneath the broiler.
While cheese is melting, toss the baby spinach in the fig vinaigrette.
Divide the spinach onto 2 plates, add 1/2 the onion slices and 1/2
the toasted pecans. Place 3 hot croutons on each plate.
This recipe yields 2 servings.
Comments: A composed salad of baby spinach, sliced Vidalia onions,
toasted pecans, fig vinaigrette, and blue cheese croutons.
Per Serving (excluding unknown items): 190 Calories; 18g Fat (81.1%
calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1/2 Vegetable; 3 1/2 Fat.
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