Monday, August 3, 2009

Fig and Goat Cheese Salad

I don't have exact measurements for this one.

Fresh Spinach Leaves
2 Ripe Mangoes
1 Bunch of Grapes (green or purple)
6 Ripe Figs
Sainte Maure Goat Cheese
Salted and Roasted Pecans

2 T. Olive Oil
2 T. Balsamic vinegar
1 tsp. honey
1 tsp. mustard

Wash spinach leaves and remove stems. Tear into bite-sized pieces. Cut the mangoes into cubes, halve the grapes, quarter the figs, and toss with the spinach in a large bowl. Shred the cheese and toss cheese and pecans into or on top of salad. Mix dressing ingredients and pour over salad just before serving.
Adjust amounts to taste!!!

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