ingredients

2-3 cups baby spinach
4-5 ripe figs, if in season (or dried mission figs, plumped a bit in some warm water or port)
1 pint ripe strawberries, hulled and halved
4-6 very thin slices red onion, separated into rings
toasted pecans (to taste) shaved asiago or parmesana reggiano cheese (to taste)
4 tablespoons vino de milo pomegranate port dressing and marinade

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