Figs with Basil, Goat Cheese and Pomegranate Vinaigrette
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Figs with Basil, Goat Cheese and Pomegranate Vinaigrette
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Adapted from here.
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Ingredients
- 1 shallot finely chopped
- 1/2 teaspoon Dijon mustard
- 2 teaspoons pomegranate molasses
- 3 tablespoons olive oil plus more to drizzle
- kosher salt
- black pepper freshly ground
- 1 1/2 cups arugula
- 3/4 cup basil leaves
- 8 fig ripe, quartered lengthwise
- 2 1/2 ounces goat cheese
Instructions
- In a small mason jar, combine chopped shallots, Dijon mustard, pomegranate molasses, olive oil, a small pinch of kosher salt and a few turns of freshly ground black pepper. Secure the lid on the jar and shake vigorously. No jars available? You can also make this dressing in a small bowl combining ingredients with a whisk.
- Place the arugula and basil leaves in a large salad bowl. Drizzle with the dressing and gently toss to combine.
- Arrange quartered figs over the arugula and basil. Using a small spoon, scoop chunks of the goat cheese over the salad. Drizzle with a little extra olive oil and finish with a sprinkling of kosher salt and black pepper.
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