Warm Spinach and Dried Fig Salad from Sun-Maid

• red onions↗4 tablespoons

  finely diced

• olive oil↗2 tablespoons

  okay to substitute grape seed oil

• dried mission figs↗1⁄2 cup

  sliced (or other varieties of figs such as calmyrna)

• brown sugar↗2 tablespoons

  packed (I tested muscovado for a change)

• sherry wine vinegar↗2 tablespoons

  or 2 tablespoons apple cider vinegar

• fresh baby spinach leaves↗6 ounces
• feta cheese↗1⁄4 cup

  crumbled

• hazelnuts↗1⁄4 cup

  toasted and coarsely chopped

• cracked black pepper↗

Step-by-step instructions

1. 1

   In a pan over medium heat, sautè onion in the olive oil until softened, approximately 2 minutes.

2. 2

   Stir in the figs, brown sugar and vinegar. Simmer 30 *seconds*, stirring until the figs are coated well in the mixture.

3. 3

   In a large bowl, combine spinach leaves and the warm onion-fig mixture. Toss to coat.

4. 4

   Divide and place the salad on individual salad plates.

5. 5

   Garnish with feta, hazelnuts and black pepper.

6. 6

   Serve immediately.