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.
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- Calories: 345
- Calories from fat: 33%
- Fat: 12.8g
- Saturated fat: 3.4g
- Monounsaturated fat: 7.5g
- Polyunsaturated fat: 1.2g
- Protein: 5.7g
- Carbohydrate: 58.2g
- Fiber: 7.6g
- Cholesterol: 8mg
- Iron: 2.1mg
- Sodium: 311mg
- Calcium: 166mg
- 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.
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