From Executive Chef Andrew Roenbeck of Boca Raton Resort & Club in Boca Raton, Florida Makes 4 servings, 128 calories, 4.1 grams of fat
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.