Versatile Spinach Salad

Bistro Ready

1 Bunch   Spinach
1   Peach
4   Black or Green Figs
1   Red Bell Pepper
1   Red Onion
0.5 cup 125 ml   Chevre, fresh goats cheese
0.25 cup 60 ml   Aged, sweet Balsamic Vinegar

1. Wash and tear spianch and put in a large salad bowl. Cut peaches, red pepper and red onion into segments and toss in the bowl.

2. Drizzle with Balsamic and sprinkle with salt and pepper. Once salad is tossed, add chevre, place quartered figs on top and serve.

3. Alternately use a blue cheese instead of the chevre, gorgonzola would be lovely with the peaches. This would also be delicious with some toasted pecans or pine nuts, or with crumbled pancetta. For a quicker, lunchtime salad, omit figs and or chevre and reduce the quantities. Still delicious either way.