Spinach Salad with Pecans, Pears, Figs and Blue Cheese

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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