Roasted Fennel Salad with Lemon Tahini Dressing | FoodFlakes.com

Ingredients

• 3 T. tahini
• 3 T. hot water
• 3 T. Fresh lemon juice
• 1 T. preserved lemon rind, rinsed and chopped
• 2 T. Extra virgin olive oil
• 1 large clove garlic, peeled
• 1/4 t. ground cumin
• Dash cayenne pepper
• Sea salt and black pepper, to taste
• 1 large fennel bulb
• 1 large red onion
• 2 T. balsamic vinegar
• Salt and black pepper, to taste
• 3 T. fresh thyme leaves
• 2 c. arugula, washed and patted dry
• 2 c. baby spinach, washed and patted dry
• 3 medium ripe figs, cut half, then sliced