Follow these steps for perfect results
Spinach Leaves
torn
Fresh Figs
cut into quarters
Cherry Tomatoes
cut into half
Cucumber
peeled and sliced
Feta Cheese
crumbled
Red Wine Vinaigrette
Dijon Mustard
Extra Virgin Olive Oil
Salt
to taste
Pepper
to taste
Tear spinach leaves into a mixing bowl.
Cut fresh figs into quarters and add to the bowl.
Halve cherry tomatoes and add them to the bowl.
Peel and slice cucumber, then add to the bowl.
In a separate bowl, prepare the dressing by mixing red wine vinaigrette, Dijon mustard, olive oil, salt, and pepper.
Whisk the dressing ingredients until well combined.
Drizzle the dressing over the spinach, fig, and cherry tomato mixture.
Toss the salad to coat evenly.
Place the salad onto a platter.
Sprinkle crumbled feta cheese over the top.
Serve chilled.
Expert advice for the best results
For best flavor, use high-quality extra virgin olive oil.
Adjust the amount of Dijon mustard to taste.
Chill the salad for at least 15 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
5 mins
Dressing can be made ahead and stored separately.
Garnish with a sprig of fresh mint.
Serve as a side dish with grilled meats or fish.
Serve as a light lunch with a slice of whole-wheat bread.
Complements the fruit and vinaigrette.
Discover the story behind this recipe
Represents fresh, seasonal ingredients.
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