INGREDIENTS
1/3 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon salt
1/8 teaspoon red pepper flakes
2 navel oranges, peeled and sliced crosswise
8 large fresh black or green figs, Slice lengthwise ¼ inch thick
1 small red onion, thinly sliced
1 bunch spinach, washed
1/3 cup broken walnut meats, toasted
Dressing:
Combine juice, vinegar, oil, honey, salt, and pepper flakes in blender container. Blend until thoroughly mixed. Place fruit and onion in large mixing bowl. Pour dressing over all. Set aside at least 10 minutes or up to 1 hour.
PREPARATION
Line individual plates with spinach leaves. Spoon fruit and dressing mixture on top, dividing equally. Sprinkle each salad with about 1 tablespoon toasted walnuts.
Yield: 4 servings and 2/3 cup dressing
Note: To toast walnuts, spread in shallow ungreased baking pan. Bake at 300 degrees F for 5 to 7 minutes or until fragrant and lightly brown: stir once or twice to brown evenly. Nuts will continue to brown slightly after removing from oven.