Ingredients

• 2 (6oz) bags baby spinach

• 1/2 cup cooked & crumbled bacon
• 1 cup of Fig Vinaigrette
• 12 large strawberries, hulled and quartered
• 2 cups croutons
• 1/2 cup chopped pecans or walnuts
• 2 hard-cooked, peeled and chopped eggs
• 1 tsp ground black pepper

Fig Vinaigrette:

• 1 cup B&V Walnut Oil

• 3/4 cup B&V Black Mission Fig Balsamic Vinegar

• 2 tbsp. cane syrup
• 2 tbsp. fig preserves
• 1-1/2 tsp Cherith Valley Creole Cognac Mustard
• 1 tsp honey