Dried Fig and Blue Cheese Salad with Pomegranate Vinaigrette

Not only is the vinaigrette good for you with antioxidants in the pomegranate juice, it's an impressive salad to serve guests.


6 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 19 Minutes

Nutritional 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


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


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.

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.

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

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.

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