Fig, Pecan and Blue Cheese Salad

You can’t go wrong with figs and blue cheese!  For the longest time I stayed as far away as I could from blue cheese, because I didn’t like the smell.  I’m not even sure how I came around to it, but I’ve come to like it in small quantities and with the right flavor pairings.  Things like honey, balsamic reductions and other sweet things complement blue cheese or gorgonzola quite nicely.

Fig, Pecan & Blue Cheese Salad

Serves 2

4 figs, quartered

1 oz. pecans, toasted

2 oz. blue cheese

4 cups arugula and spinach mix

dressing:

2 tbsp olive oil

1 tbsp best-quality balsamic vinegar

1 tbsp lemon juice

1/2 tbsp honey

salt & pepper

Whisk together olive oil, vinegar, lemon juice and honey until emulsified.  Add salt and pepper to taste.  Drizzle dressing over bowls filled with salad ingredients.

*Variation: Candy or spice the toasted pecans:  While warming on the stovetop in a skillet, add either sugar or chili powder to season.

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