FIG AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE

This beautiful holiday salad is from one of my favourite vegetarian cookbooks, “Plenty” by Yotam Ottolenghi.

This beautiful holiday salad is from one of my favourite vegetarian cookbooks, “Plenty” by Yotam Ottolenghi.

Makes 6 to 8 servings

Ingredients

  • 1 tsp finely chopped or grated shallot
  • 1/2 tsp Dijon mustard
  • 2 tsp pomegranate molasses
  • 3 tbsp extra virgin olive oil plus extra to finish
  • 2 cups arugola (packed)
  • 1/2 cup mixed red and green basil leaves
  • 6 figs, cut into halves or quarters lengthwise depending on size
  • 3 oz fresh goat cheese, cut into chunks or goat cheese curds
  • 2 tbsp pomegranate seeds

Method

  1. Place shallots, mustard, pomegranate molasses and a little salt and pepper in a bowl. Whisk vigorously while adding olive oil. Dressing should be homogenous.
  2. Toss arugola and basil with dressing. Line serving platter with dressed greens. Top with figs and cheese.
  3. Drizzle with a bit of extra olive oil and sprinkle with salt and pepper. Scatter pomegranate seeds on top.

FIG AND GOAT CHEESE SALAD WITH POMEGRANATE VINAIGRETTE

Find more of Bonnie's delicious recipes in her cookbooks: