Prep Time
6 Mins
Cook Time
19 Mins
6 servings

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

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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

Christmas with Southern Living 2007

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