Dried Fig and Blue Cheese Salad with Pomegranate Vinaigrette |
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Prep Time: 6 Minutes Cook Time: 19 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Not only is the vinaigrette good for you with antioxidants in the pomegranate juice, it's an impressive salad to serve guests. Ingredients:
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 |
Directions:
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.
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.
3. Add honey and next 3 ingredients to pomegranate reduction; stir with a wire whisk. Gradually whisk in oil.
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.
5. Make-Ahead Note: Cooked figs and vinaigrette can be stored in refrigerator up to 2 days.
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