End of Summer Salad

I have been eating this salad on repeat for the past month and thought it was time to share. Fig season is short, but I try to make the most of it when it is here, so I created this salad. It has the perfect combination of seasonal flavors with the figs, peaches, feta, and slightly sweet balsamic vinaigrette. I also like to serve this as a side salad when I have friends over, I omit the chicken when serving on the side.

Fig Peach Salad

6 cups fresh spinach or mixed greens

1 large peach, diced

5 fresh figs, trimmed and halved

1/4 cup crumbled feta cheese

1 ½ cups cooked chicken, cubed

1/4 cup marcona almonds (walnuts, pistachios, and pecans are also good)

Balsamic Vinaigrette

¼ cup balsamic vinegar

½ cup olive oil

1 teaspoon honey

1 teaspoon Dijon mustard

salt and pepper to taste

In a small pitcher, whisk together the vinaigrette ingredients.

In a large mixing bowl, toss the greens with desired amount of dressing. Divide the greens evenly among 2 salad bowls. Evenly divide the remaining ingredients between the two bowls. I like to add ingredients in a vertical line for a pretty presentation.

Makes 2 meal size salads, or 4 side salads

*For vegetarians, add ½ avocado per bowl instead of chicken. For a vegan version, use avocado and my favorite vegan cheese, Miyoko’s Herbs De Provence Cheese.

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