Easy,  Gluten Free,  Recipes,  Soups, Salads, & Sandwiches,  Vegetarian

Baby Spinach Salad with Figs, Shallots and Goat Cheese

I saw some fresh figs at the store yesterday, so I picked them up and used them in a really tasty salad for lunch today. I assembled a bed of baby spinach and topped it with some thinly sliced shallots, crumbled goat cheese and sliced figs. I dressed it with some good quality balsamic, extra-virgin olive oil, fleur de sal and freshly cracked black pepper. It was really tasty!

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

2 Comments

  • Ashley

    Hmmm…I don’t really know how to describe figs. I haaaaate fig newtons for some reason, but fresh figs are wonderful! They’re soft and kind of pulpy inside with lots of little seeds. I’d say they’re mildly sweet. They’re awesome with goat cheese (but really, what isn’t?)

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