Golden Fig Fine Foods

Spinach Mango Salad with Cinnamon Clove Vinaigrette

  • 4 C fresh spinach
  • 1 ripe mango – diced
  • 4 oz. chevre (fresh goat cheese)
  • ½ C pecans (can use fresh or candied)
  • ¼ C dried cherries
  • Cinnamon Clove Vinaigrette (see below)
  1. Evenly divide spinach on four plates, sprinkle remaining toppings over greens.

Cinnamon Clove Vinaigrette

  • ½ C extra virgin olive oil
  • ¼ C Cinnamon Clove Balsamic (any balsamic will do…but the Cinnamon Clove is extra yummy!)
  • 1 tsp. Dijon mustard
  • Sel de Cuisine (or Salt and Pepper) to taste
  1. In small jar shake ingredients until well combined.
  2. Just before serving, drizzle vinaigrette over salad.

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