September 11, 2014

Pear, Beet, and Fig Salad

September is here, the full moon is just past, and everything in the garden is finding its peak ripeness.

Start reveling in the culinary delicacies of fall.

Pear, Beet, and Fig Salad

You will need:
2 pears, chopped
2 large beets
8 ounces (2 packed cups) fresh spinach
6 fresh figs (or 3 dried figs), cut into small pieces
1/4 cup organic hazelnuts or almonds, chopped
2 tablespoons best olive oil
1 Tablespoon balsamic vinegar
Salt and pepper to taste

Heat water in a medium size pan, add whole, cleaned beets, bring to a boil and cook for 30 minutes, or until soft. 
Rinse under cold water and remove any skin that comes off. Chop and place in a large serving bowl.
Add spinach and pear and toss well.
Add figs and nuts, toss with olive, vinegar, mustard, salt and pepper, and let stand for 5 minutes before serving.


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