Fig, Spinach & Arugula Salad

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SF Gate

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Ingredients

4 slices lean bacon, fried + 1 teaspoon warm, liquid fat reserved

2 tablespoons extra virgin olive oil

1 teaspoon apple cider balsamic vinegar or regular balsamic

2 teaspoons red wine vinegar

Salt and pepper to taste

2 cups baby spinach

2 cups baby arugula

8 figs, cut lengthwise into quarters

1/4 cup toasted almonds

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