Asapargus and Spinich Salad with Toasted Pecans, Point Reyes Blue Cheese and Figs

Making dinner from what is already in your house can be a good way to stimulate creativity.

Toast the Pecans, set aside

Saute up and caramelize a thinly sliced shallot
Barely Saute Asparagus
Put Shallots and Asparagus in Salad Bowl

Barely Saute the Fresh Spinach
Add to Asparagus and Shallots
Toss with some Balsamic Vinegar and Olive Oil

Divide Salad onto to two plates or bowls
Scatter toasted pecans, blue cheese shavings and chopped dried Turkish Figs

Salt and Fresh ground pepper.