Fig Salad with Spinach, Beets, and Blue Cheese

The first figs of the season are in, so we picked up a box at Whole Foods. Looking at the price tag on them made me long for the upcoming mid-summer days when local figs are abundant. We track the daily progress of the few green fruits on the two fig trees we planted last year, and cannot wait for the fruit to ripen on a huge tree that hangs over into my older brother's yard.

This simple salad is a celebration of the fig. The other ingredients are designed to coax out the sweetness inherent in the fruit and then balance it out.

Makes two large salads.

For the dressing:

1 small shallot (finely diced)

a few glugs of olive oil

a tablespoon or two of honey

1 tablespoon of golden balsamic vinegar

s & p

Whisk all ingredients in a large bowl.

For the salad:

1 small bag of spinach

4 large black figs

6 small beets (or 1 large one)

4 ounces of danish blue cheese

salt & pepper

olive oil

2 thick slices of rustic bread

Cut peeled beets into bite-sized pieces and sauté in olive oil until tender. Remove beets and set aside. Place slices of bread into the pan to soak up the remaining olive oil. Allow the bread to brown in the pan. Add the spinach to the dressing and toss until evenly coated. Arrange spinach on a plate; top with sliced figs, beets, and crumbled blue cheese. Serve with grilled toast.