• Gather the ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

• Chop 1 cup dried figs on a cutting board with a Chef's knife or wavy chopper.
• Using a vegetable peeler, slice thin pieces of 3 oz Fresh Parmesan and place in a bowl for later use on the salad.
• Toast 1 cup English walnuts on a baking sheet in a 350°F oven for 6-8 minutes until they just start to turn brown and smell fragrant.

Make the Fig Dressing

• Using a high speed blender, combine 1/2 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons balsamic vinegar, 2 tablespoons fig jam, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Blend together until smooth.

Toss the Salad

• When ready to serve, toss 16 oz baby spinach with the homemade fig 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.