If you have noticed a recurring theme of “purple” in my blog, this is no coincidence. Both red and purple have presented themselves as signature colors in my life. When I was a little girl, I had to have the pastel lavender option for various toys and products, such as an 80’s style tape recorder “boom box”. In college, it just so happened I joined a sorority with national colors purple and white, therefore, continuing the theme of purple in my life. Aside from fashion and home accessories, I love to find the color in nature. Turns out food is a great place for it (see my 2015 blog post “Blue-Purple”).
…and so, without further delay, another recipe share. Again, this is inspired by Sarah Britton. However, as we begin to pull ourselves out of winter and think about Spring, I love to start thinking about salads again. This one has become a go-to in my life and will, undoubtedly, become a classic as time goes forward. In addition, the spice and herb focus to the dressing not only brings about a flavorful punch, it is a savvy way to pack in a little extra nutrition. I highly recommend to try at least a small amount of cayenne pepper, even if you think you don’t like a hot spice. The cinnamon combination creates a nice balance. One adjustment I have done in the past is blend figs into the dressing itself. At certain times of the year, I can find organic green figs in the frozen section for a reasonable price. Black figs (or Turkish as I most prefer) can be a little pricey.