Prep 15 mins
Cook 3 mins
As printed in the Gooseberry Patch cookbook. Perfect for autumn as either a main meal or side salad!
- 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
- 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.
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!)
Delicious and gorgeous. Not a bland salad here! I used sweet onions instead of red, unrefined extra virgin olive oil, organic dried mission figs (first time using), dark brown sugar, organic apple cider vinegar, goats milk feta cheese, halved blanch almonds toasted in a dry pan to replace hazelnuts because I didn't have any on hand, plus the rest of the ingredients. A make again that I hope to try with the called for nuts. Made for Veggie Swap 33 ~ April ~ 2011.