Recipe by COOKGIRl
As printed in the Gooseberry Patch cookbook. Perfect for autumn as either a main meal or side salad!
Top Review by flower7
What a fabulous salad! I got the same Gooseberry Patch cookbook in the mail last week and this was the first recipe that caught my eye. I've never had figs much before and bought some a few weeks ago on a whim; this recipe was a perfect use for some of them! I cut it down to one salad and used apple cider vinegar. I did leave off the hazelnuts because I'm not a big nut fan but otherwise made as written. Will be making again tomorrow since I have more of all the ingredients. Thanks for posting (so I didn't have to!)
- 4 tablespoons red onions, finely diced
- 2 tablespoons olive oil (okay to substitute grape seed oil)
- 1⁄2 cup dried mission figs, sliced (or other varieties of figs such as calmyrna)
- 2 tablespoons brown sugar, packed (I tested muscovado for a change)
- 2 tablespoons sherry wine vinegar or 2 tablespoons apple cider vinegar
- 6 ounces fresh baby spinach leaves
- 1⁄4 cup feta cheese, crumbled
- 1⁄4 cup hazelnuts, toasted and coarsely chopped
- cracked black pepper
Directions See How It's Made
- In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.
- Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.
- In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.
- Divide and place the salad on individual salad plates.
- Garnish with feta, hazelnuts and black pepper.
- Serve immediately.