First and foremost, your favorite bummed out baker (I hope that’s me) is PUBLISHED! I tied for third place in a flash memoir contest (750 words or less) put on by Writer Advice. I wrote about the last time I saw my brother, which was about ten months ago. I visited him under the bridge he was living under. Read my piece called “The Bridge” here.
Greetings! If you live in NYC you know spring has semi-sprung, but who knows. I’m actually still bummed out about the fact we didn’t get a terrible, north-of-the-wall-type winter including several feet of snow that requires staying indoors for unending weeks of darkness and the family golden retrievers to high step around in the snow shoes they hate, (deep breath) but I’m trying to get on board with sunny weather.
I know I’m a bit premature on the fig scene (optimum time = summer), but this salad is so simple, lovely to look at and tasty and can inspire your salad creations for months to come. It’s an easy, healthy recipe and the dressing is so good it makes me mad. I licked the spatula. :(
1/3 c walnuts, roasted
1/2 c olive oil
1/4 c balsamic vinegar
1-2 garlic cloves, minced
1 T dijon mustard
1 t maple syrup
1/2 t sea salt
1/2 t freshly ground pepper
2 big, giant handfuls fresh spinach
4 figs, halved
1/2 avocado, sliced
~1/4 red onion, chopped
- Preheat oven to 400°F and roast walnuts on a rimmed baking sheet for five minutes. Remove from oven and let cool.
- Combine olive oil, balsamic vinegar, garlic, dijon, maple syrup, sea salt, and pepper in a blender and set aside.
- Assemble salads, dividing ingredients evenly between two plates: spinach, figs, avocado, onion, walnuts and, finally, drizzle it all with dressing. Serve immediately.
Serves two, or perhaps one ravenous person.
There will be leftover dressing, which is something to rejoice about. Keep it in the fridge for up to a week for future salad concoctions, or drink it straight.
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