Not only is the vinaigrette good for you with antioxidants in the pomegranate juice, it's an impressive salad to serve guests.
Oxmoor House JUNE 2007
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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