Fall Salad: A perfect mix of sweet and salty, creamy and crunchy
This is my new favorite salad: baby spinach with a fall fruit (figs or small plums), creamy goat cheese, and salted almonds on top. I am hooked on this combination and have been making it for lunch -- a lot-- probably 4 times. It is so good!
Fall Salad
2 cups baby spinach, washed and dried
olive oil
balsamic vinegar
salt and pepper
1 - 1.5 ounces goat cheese
4 -6 small plums sliced (and pits removed), or 3 figs, sliced
salted almonds
Drizzle the spinach with a splash of olive oil and balsamic vinegar. Then salt and pepper well and toss together to coat all of the leaves. Scatter the fruit around and crumble the goat cheese on top. Sprinkle the salted almonds on the top.
The small plums I used were from a farm near Seneca lake, which ripen in the fall, and are about the size of large olives. You can use figs or any fall fruit that is sweet and fleshy. Just be sure your fruit has ripened well.
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