Recipe type: Worknight Dinner Recipe, Cooking for One or Two
Prep time:
Total time:
Serves: 1 serving
Ingredients
1 cup of dried figs (I used Made in Nature Calimyrna Figs)
1 cup sliced strawberries
8 ounces of sliced raw almonds
2 ½ cups fresh baby spinach
3 tablespoons of aged balsamic vinegar
2 tablespoons apple cider vinegar
¾ cup of honey
Instructions
Wash the spinach leaves and tear off the long stems, set aside to dry on paper towels while you begin to slice the figs and strawberries. Sliced both the figs and strawberries into quarters.
Once finished slicing the figs and strawberries and the spinach leaves are dry, tear the spinach leaves so that they are more bite-sized. Dump the strawberries, figs and spinach leaves into a large Ziploc bag and set aside so that they can marinate a bit while you get started with the almonds.
Pour about half the amount of almonds and half the amount of honey into a skillet; turn on to medium heat. Add about a tbsp. of apple cider vinegar to prevent the skillet from smoking. With a wooden spoon continue to stir the mixture to make sure the almonds are fully covered in the honey. Once fully covered and slightly golden brown, turn off heat and place on a plate. Repeat with the remaining almonds, honey and apple cider vinegar.
Once the almonds have cooled down a bit add them to the bag of spinach, strawberries and figs.
Add as much balsamic vinegar as you'd like, I'd recommend two to three tablespoons.
Recipe by In Good Taste at http://ingoodtaste.kitchen/fig-spinach-salad/