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Recipe: Fresh Spinich and Balsamic Fig Salad

Cathy Christensen

From Executive Chef Andrew Roenbeck of Boca Raton Resort & Club in Boca Raton, Florida

Makes 4 servings, 128 calories, 4.1 grams of fat




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.


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

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