One Year: Sweet Turkey Chili with Corn, Kidney Beans, and Kale
Spinach with Warm Fig and Honey Vinaigrette
Serves 2
3 oz baby spinach
1 tsp diced shallot
1 clove garlic, minced
4 tbsp olive oil
1/2 cup (about 5 whole) dried black mission figs, sliced into 1/4-inch thick rounds
2 tbsp honey
1 tsp balsamic vinegar
sea salt, to taste
Place baby spinach in a large bowl and set aside. In a small saucepan on medium heat, caramelize the shallot, garlic and 2 tbsp olive oil. When the onions are translucent and slightly browned, add the figs and honey and turn the heat off. Stir vigorously to heat the honey and combine all ingredients, then transfer them to a small bowl to rest for 10-15 minutes. Once the mixture has rested, add the additional olive oil, balsamic vinegar, and desired amount of sea salt, stirring to combine. Drizzle gently and slowly over the baby spinach, combining as you pour (so as not to wilt the spinach). Serve.
Your version of this is better. Because the spinach doesn’t wilt it creates a better flavor profile and texture that compliments the ingredients. I can also enjoy your slowly while I can’t really enjoy the ceviche one 5 min later because it is pure mush. Brilliant adjustment to this recipe!
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I agree. When I decided to try making this, I knew I wanted to definitely make some changes. I’m glad I succeeded! This is SO good.
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