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Dried Fig and Blue Cheese Salad with Pomegranate Vinaigrette

Prep time 6 mins
Cook time 19 mins
Yield 6 servings
Not only is the vinaigrette good for you with antioxidants in the pomegranate juice, it's an impressive salad to serve guests.

Ingredients

  • 18 dried mission figs
  • 1 (16-oz.) bottle pomegranate juice (2 cups)
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 9 cups mesclun salad greens
  • 2 ounces blue cheese, crumbled

Nutrition Information

  • calories 345
  • caloriesfromfat 33 %
  • fat 12.8 g
  • satfat 3.4 g
  • monofat 7.5 g
  • polyfat 1.2 g
  • protein 5.7 g
  • carbohydrate 58.2 g
  • fiber 7.6 g
  • cholesterol 8 mg
  • iron 2.1 mg
  • sodium 311 mg
  • calcium 166 mg

How to Make It

  1. Place figs and pomegranate juice in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer 10 minutes or until figs are softened. Remove figs with a slotted spoon; set aside.

  2. Bring pomegranate juice to a boil over medium-high heat; boil 2 minutes or until syrupy and reduced to 1/3 cup. Transfer reduction to a bowl; let cool to room temperature.

  3. Add honey and next 3 ingredients to pomegranate reduction; stir with a wire whisk. Gradually whisk in oil.

  4. To serve, divide mesclun greens among 6 serving plates; top each salad with 3 figs. Drizzle evenly with vinaigrette, and sprinkle with blue cheese. Serve immediately.

  5. Make-Ahead Note: Cooked figs and vinaigrette can be stored in refrigerator up to 2 days.

Christmas with Southern Living 2007