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Recipe: Fresh Spinich and Balsamic Fig Salad

Contact Author Cathy Christensen
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From Executive Chef Andrew Roenbeck of Boca Raton Resort & Club in Boca Raton, Florida

Makes 4 servings, 128 calories, 4.1 grams of fat

 

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Ingredients:

8 ounces of fresh spinach

8 ounces of Maytag blue cheese

6 figs

24 almonds

1/10 teaspoon cayenne pepper

1 teaspoon powdered sugar

1 small shallot, finely minced

1/2 garlic clove pureed

7 sprigs of thyme stems, removed

4 ounces pomegranate concentrate

2 teaspoons Dijon mustard

1 ounce white balsamic vinegar

4 ounces grape seed oil or vegetable oil

Salt and pepper

Preparation for almonds:

1. Preheat the oven to 275° F and roast the almonds for approximately 20 minutes.

2. Coat the almonds with powdered sugar and cayenne pepper, and set aside.

Preparation for pomegranate vinaigrette:

3. Combine the shallot, garlic, thyme, pomegranate concentrate, mustard, vinegar and oil, and season with salt and pepper.

4. Mix a handful of clean spinach with the desired amount of dressing, and season with salt and pepper.

Plating:

5. Arrange the spinach on the plate, and place next to it the figs, roasted almonds and blue cheese.

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