a salad of peaches, caramelized onions, candied pecans, and fresh avocado in a fig vinegar dressing over a bed of fresh spinach and spring greens

This was the salad for my mother's fiftieth birthday.

Summer Peach-Fig Salad
spring greens and spinach
1 avocado, sliced
candied pecans (recipe below)
caramelized onions (recipe below)
braised peaches (recipe below)

The night before (or day of, if you like work), make the caramelized onions and candied pecans (see recipe below). Pour them into the same box or bag and refrigerate overnight. This saves you a lot of hassle and makes the salad-making later a very simple exercise.

When you're ready to make the salad, put the greens into a large bowl. Place the onions and pecans on top and grate on some pepper. Braise the peaches (see below) and pour peaches and dressing over the salad. Slice the avocado and lay the wedges on top. Serve and, hopefully, enjoy.

caramelized onions (easiest made the night before)
1/2 large red onion (or one small one)
1 Tb butter



Chop the red onion in half lengthwise (through the stem). Put one half aside. Put the flat side of the other half face-down on your cutting board and chop into 1/4 inch slices so you form half circles. Caramelize the onion in a large frying pan with the butter, over medium heat, for about 30 minutes, or until soft and brown and sweet.

candied pecans (easiest made the night before)
1 1/4 heaping C pecans
1/4 C powdered sugar
1 Tb butter



Saute the pecans in butter for a minute or so. Add the sugar and stir until dissolved. Let cool.

braised peaches; and fig dressing (make immediately before you want to serve the salad)
2 peaches
1 Tb butter
1 Tb sugar
1/4 C fig vinegar



Saute peaches briefly (2-3 minutes) in melted butter, sugar, and vinegar. Pour the entire pan, juices and all, over the salad; the sauce serves as the dressing.