Fresh Fig Salad with Basil, Goat Cheese, and Arugula
 
 
Fig season is short and sweet, so make the most of it with this fresh fig salad with basil, goat cheese, and pomegranate vinaigrette.
Yield: 4 servings
Ingredients
  • 1 shallot, minced
  • 1 tsp dijon mustard
  • 4 tsp pomegranate molasses
  • salt and black pepper, to taste
  • 6 tbsp olive oil
  • 5 oz arugula
  • ¾ cup basil leaves
  • 8 ripe figs, room temperature
  • 4 oz goat cheese, crumbled
Instructions
  1. In a large bowl, whisk together the shallot, mustard, and pomegranate molasses. Add some salt and black pepper to season and then whisk in the olive oil.
  2. Add the arugula and basil to the bowl and toss to combine. Divide among serving plates.
  3. Quarter the figs and arrange over the salad. Top with goat cheese crumbles and serve immediately.
Notes
Recipe from Ottolenghi Plenty
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/08/fresh-fig-salad-with-basil-goat-cheese-and-arugula.html