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Dressing:
1 1/2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1/2 teaspoon sugar
1/4 cup light olive oil
Salad:
6 ounces baby spinach leaves
2 fresh, ripe green or red USA pears, cored and chopped
1 cup Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or
Mission Figs, stems removed, quartered
2/3 cup Georgia pecan halves, toasted
3 ounces blue cheese, crumbled
For dressing, combine lemon juice, soy
sauce and sugar; whisk in oil until blended. To serve salad,
combine spinach, pears, figs, and pecan halves. Drizzle with
dressing and toss. Top with blue cheese and serve. Serves 8.
Make Ahead Tip: The
dressing can be made days ahead and refrigerated. Spinach does
not wilt as quickly as lettuce, so the salad can be made about
20 minutes ahead, however, add chopped pears just before serving.
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