This recipe is a great way to incorporate a salad or some greens into your Thanksgiving menu. The warm greens are homey and appealing, and the fig-balsamic dressing is autumnal and perfect with traditional Thanksgiving flavors. Fig preserves might be one of my favorite things in the world; they’re as sweet as candy, and they might be the best thing ever invented to spread on a biscuit. The chunks of fig in the preserves add texture to the dish, and with a splash of balsamic the dressing isn’t cloyingly sweet. The fried shallots add texture and add a nice sweet-and salty component to the dish.
Warm Spinach Salad with Fig-Balsamic Glaze
- 1 sack triple wash baby spinach
- Canola oil for frying
- 3 large shallots, sliced into paper-thin rings
- 1/4 C fig preserves
- 2 T balsamic vinegar
- 2 tsp. light soy sauce
- sea salt and freshly ground pepper
Heat an inch of canola oil over medium high heat in a medium skillet. Add a couple of slices of shallot; when the oil bubbles vigorously around them, it’s time to add the the remaining slices. Fry gently, stirring occasionally, until the slices are golden brown. Adjust the heat as necessary while frying so that the shallot does not burn.
Heat the remaining three tablespoons of oil over medium low heat. Whisk the preserves into the oil, allowing them to melt a bit. Next whisk in the soy sauce and the balsamic vinegar – but be careful, because this will splatter! When combined, reduce the heat to low and cool a bit, then add half the spinach. When it wilts down slightly, add the other half of the spinach. Turn the spinach with tongs to coat in the dressing. Season with salt and pepper.