Spinach Fig Salad

Ingredients

2 large handfuls fresh spinach

4 figs cut in half

1 small avocado sliced

1/2 cup blueberries

1/3 cup walnuts

1/4 cup red onions chopped

Balsamic Vinaigrette

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

1-2 cloves garlic minced

1 tablespoon Dijon mustard

1 teaspoon maple syrup

salt and pepper to taste

Method

In a small blender combine the ingredients for the Balsamic Vinaigrette and set aside.
Roast the walnuts at 220 C for 5-7 minutes, until lightly brown. Remove from the oven and let cool.
Divide spinach between two plates and top with the remaining salad ingredients. Serve immediately with Balsamic Vinaigrette.

Note:

This salad is best eaten within an hour of assembling as the avocados and figs will quickly start to brown.