Kale, Radicchio & Fresh Fig Salad with Blue Cheese

Ingredients

• 1 1/2 cups cooked quinoa (1/2 cup dry) (cooking instructions below)
• 1 tsp extra virgin olive oil
• 1/2 large bunch lacinato kale, rib removed and finely shredded
• 1/2 head radicchio, thinly sliced
• 8 Fresh California Figs, quartered
• 2 oz blue cheese, crumbled
• 1 batch sweet and spicy pecans (see below)
• pinch of flaky salt
• 1/3 cup extra virgin olive oil
• 3 Fresh California Figs (halved, skin removed)
• 2 Tbsp red wine vinegar
• 1 Tbsp balsamic vinegar (good quality glaze recommended)
• 1/2 tsp dijon mustard
• kosher salt and fresh black pepper, to taste
• 1 cup pecans
• 2 Tbsp maple syrup
• 1 tsp Aleppo pepper (or chili flakes)
• pinch of chili powder
• pinch of cinnamon