Rosemary, Fig & Goats Cheese Salad with Baby Spinach or Corn Lettuce

If only I had a frying pan & stove, I would deepfry the rosemary and use the oil for the dressing.

Ah, the dressing! Quite finely cut up some fresh rosemary, leaves removed from twigs, and soak them  in honey (lots!), olive oil, a little of the whole seed mustard, but not too much, juice of half a lemon. Add quite a bit of salt to the dressing to balance the honey's sweetness, even a tiny bit of soy sauce can be good. Let it sit a bit, if possible.

Also, if you can, have your dried figs sit in bit of boiling water before you start cutting them. They will grow! and look almost fresh.

As greens, we used corn lettuce for this one - it being winter, and the baby spinach wasn't looking too good. Try either, I'd say! I have a feeling the spinach is going to boost this recipe to even greater heights.

Last, cut up a roll of goats cheese in bite size portions. Combine with figs and leaves. Just prior to serving, sprinkle with with rosemary honey dressing.