Southern Spinach Salad

Recipe Ingredients

1 cup	237ml	Dried calymyra figs - stemmed, quartered
1 1/2 cups	355ml	Champagne vinegar
1/4 cup	36g / 1.3oz	Diced shallots
1 1/2 cups	355ml	Good quality olive oil - plus
		More for drizzling
		Salt - to taste
		Freshly-ground black pepper - to taste
3		Thinly-sliced white bread - crusts removed,
		And halved diagonally, making 2 triangles
1/4 lb	113g / 4oz	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	118ml	Pecans - toasted in a 300
		Degree oven for 7 minutes
1		Large bunch baby spinach - (abt 4 cups)

Recipe Instructions

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.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B76) - from the TV FOOD NETWORK

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