1 pound spinach, cleaned and dried
1 cup dried figs, quartered
1 small Jicama cut in julienne strips
1 red bell pepper seeded and cut in thin strips
2 Tablespoons balsamic vinegar
1 jalapeno chili, minced
1/2 teaspoon minced garlic
1/4 cup olive oil
Salt & pepper to taste
Whisk together dressing ingredients.
When ready to serve–
Toss spinach in a bowl with half the dressing and arrange on plates. Toss figs and Jicama together with remaining dressing and place on top of spinach.
Garnish with red pepper strips and drizzle with remaining dressing.
Substitute oranges for figs. Cut through the skin and outer membrane of the orange. Slice orange and cut into quarters.