Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Chop the dried figs. Using a vegetable peeler, slice thin pieces of fresh Parmesan and place in a bowl for later use on the salad. Toast the English walnuts on a baking sheet in a 350 degree oven for 6-8 minutes until they just start to turn brown and smell fragrant.
Using a high speed blender, combine the extra-virgin olive oil, red wine vinegar, balsamic vinegar, fig jam, Dijon mustard, kosher salt and freshly ground black pepper. Blend together until smooth.
When ready to serve, toss the spinach with dressing in a large bowl. Place on individual salad bowls or plates. Top each serving with toasted English walnuts, sliced dried figs and thin slices of Parmesan. Sprinkle with freshly ground black pepper if desired. Serves 8-10.
Notes
*You may also serve this salad family-style by mixing the English walnuts and dried figs in with the salad. Drizzle the salad with the dressing (or serve it on the side). Top with slices of fresh Parmesan.