Southern Spinach Salad

Directions

1. 1
   In a small pot over medium heat, rehydrate figs in vinegar for 1/2 hour.
2. 2
   Let this mixture cool, then place in food processor, and pulse until figs are in small pieces.
3. 3
   In a medium size bowl, whisk figs and shallots and add 1 1/2 cups olive oil, salt, and pepper.
4. 4
   Preheat oven to 325 degrees F.
5. 5
   Sprinkle the triangular toasts with oil, and season with salt and pepper.
6. 6
   Toast the croutons in the oven.
7. 7
   Crumble some of the blue cheese on top of each crouton.
8. 8
   Melt the blue cheese on the toast points underneath the broiler.
9. 9
   While cheese is melting, toss the baby spinach in the fig vinaigrette.
10. 10
    Divide the spinach onto 2 plates, add 1/2 the onion slices and 1/2 the toasted pecans.
11. 11
    Place 3 hot croutons on each plate.