This is my current favorite salad… hands down, I have been making it for 2-3 weeks straight almost every time I cook for myself at home.
Chame is my friend for 15+ years now. And she has been inspired by our little blog here to follow a healthier lifestyle. By reducing the animal products she and her family eat, they have been able to lose many pounds. She tells me she feels with more energy, her cholesterol numbers are lower, she is trying new recipes each week … basically, she is in love with their new lifestyle. The message here is that shifting your habits and lifestyle overall, does lead to improvements in weight and self-esteem.
When I was in Miami recently she invited me over to dinner. She wanted to “brag” about the changes they’ve made in their diet and lifestyle and wanted to showcase one of their favorite meals – A mini pizza with a spinach salad with blue cheese and figs. After my experience at Cocina Abierta recently, I am certainly a believer of figs in a salad.
Inspiration goes both ways… I am grateful to Chame for inspiring me to create this salad. This is as easy as any salad is, and impressive enough to make for company.
CHAME’S SPINACH, FIGS AND BLUE CHEESE SALAD
Baby Spinach Grape or Cherry Tomatoes, sliced or diced Dried Mission Figs, diced Pickled Onions Sliced Almonds Crumbled Gorgonzola Cheese Extra-Virgin Olive Oil Aged Balsamic Vinegar Salt and Pepper to taste
- Assemble all salad ingredients in a salad bowl – from the spinach up to the cheese.
- In a measuring cup or bowl mix together 2 parts olive oil to 1 part balsamic vinegar with a dash of salt and pepper to season. Mix well and drizzle over salad. Toss to coat.