Here’s my simple and tasty Fresh Fig and Baby Spinach Salad recipe. It’s that time of season for California figs…and I love it because our fig tree is exploding with fruit! I’m rushing down to the lower backyard every morning to frantically harvest as many figs as possible before the squirrels find them. Our squirrels love the fig tree as much as I do, if not more. There’s nothing like the unique taste and texture of fresh figs: lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. If you don’t have a fig tree, no worries they’re in abundance in stores this time of year. California figs are available from June through September with some European varieties available through autumn.
So do yourself a favor and try something new. Go buy some Figs and try my Fresh Fig and Baby Spinach Salad recipe or my Broiled Fig and Goat Cheese recipe…or do whatever you like with healthy mouthwatering figs and let me know your favorite ways to enjoy them.
Try something new this weekend!
Ali in the Valley
Photo by: Ali
Fresh Fig and Baby Spinach Salad
Prep Time5 mins
Total Time5 mins
Author: Alison Ball
4 cups arugula or baby spinach
8 fresh figs quartered
1/4 cup grated Parmesan cheese
4 tsp extra virgin oil
2 tablespoons honey
2 tablespoons balsamic vinegar
Salt & pepper to taste optional
Toss arugula, figs and Parmesan cheese together in a large bowl.
Drizzle honey, olive oil and balsamic vinegar over salad before serving. Salt and Pepper to taste!