I can’t resist a basket of fresh figs. They seem so exotic, yet they’re local. I ate two in a row (figs, not baskets) and then wondered what to make with the rest. I tried this recipe out today and it was so yummy I made it again twenty minutes later.
Warm Spinach and Fig Salad (serves 1)
- 2 figs, sliced
- 2 cups washed spinach leaves
- 1/4 cup sunflower seeds
- olive oil
- balsamic vinegar
- black pepper
Warm a small skillet over medium heat. Add sunflower seeds and toast until fragrant, shaking the pan occasionally so the seeds don’t burn. This should take about 3-5 minutes. Place the seeds on a plate. Add a swirl of oil to the pan and then add the fig slices. Heat until color slightly darkens, about two minutes on each side. Add spinach leaves to the pan and cook until they are slightly wilted. Slide figs and spinach onto a plate. Top with sunflower seeds, black pepper and a dash of balsamic vinegar. Enjoy!
Do you have any fabulous fig recipes? Please share!