6 cups torn fresh spinach
1/3 cup toasted walnuts, chopped
Walnut Oil Vinaigrette
6 fresh figs, quartered lengthwise
1 red grapefruit, peeled and sliced crosswise
3 oz. semi-soft fresh goat cheese, broken into chunks

Combine fresh spinach and tasted walnuts in a large bowl. Drizzle spinach mixture with Walnut oil vinaigrette; toss gently to coat. Divide spinach mixture among six chilled bowls or plates. Arrange figs and grapefruit slices on greens. Add goat cheese.

Makes 6 side-dish servings.

Walnut Oil Vinaigrette

In a blender container or food processor bowl, combine 3 Tbls. rice vinegar; 3 Tbls. walnut oil; 1 small clove garlic, minced; 2 Tbls. snipped fresh mint; 1/4 tsp. pepper; and 1/8 tsp. salt.

Cover; blend or process till nearly smooth.

Makes about 1/2 cup