- 2 teaspoons olive oil
- 1/2 onion, chopped
- salt and ground black pepper to taste
- 1 pint fresh figs, quartered
- 2 tablespoons balsamic vinegar
- 4 cups fresh spinach
- 1/4 cup crumbled Gorgonzola cheese
- Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. Add figs and balsamic vinegar to onion; cook over medium heat until vinegar is reduced by half, about 5 minutes. Season fig mixture with salt and pepper.
- Spread spinach onto serving plates and top with fig mixture and Gorgonzola cheese.
05/04/2018
recipepes.com
Ellen's Spinach and Fig Salad, recipe
PT15M
PT1H
5
455 calories
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