Updated: Apr 25, 2021
I wait for fresh fig season so I can make this salad. Sweet figs, salted goat cheese, tart pomegranate vinaigrette, the perfect salad. So easy to make.
The little flowers are basil flowers. I did not know how delicious they are till my neighbour, Robin, gave me a bunch of leaves, purple and green, and flowers from her garden. Thank you for your kindness and generosity Robin, it is truely appreciated in all that is going on in this world today.
I love Ottolenghi's cookbooks, each and every one of them. This series, yes all of them, are a must on any chef's, or avid cook, bookshelf, to be perused and cooked from everyday!
For more recipes from this cookbook click here.
For the dressing:
1 shallot, finely diced
1/2 teaspoon smooth Dijon mustard
2 teaspoons pomegranate molasses
4 tablespoons EVOO
Salt and pepper to taste
For the salad:
8 fresh figs, any variety, but I like to use different colors, purple mission, green Kadota or Calimyrna, and brown Turkish. Halved or quartered depending on size.
2 cups baby arugula
3/4 cup basil, roughly torn
2-3 oz creamy goat cheese
Make the dressing by combining all the ingredients. Whisk well to stir. Sit at room temperature for 1 hour to allow the flavors to come together.
Lay the arugula in the bottom of a bowl, top with the basil, then the cut figs and lastly the block of goat cheese in the middle. Do not mix in the salad dressing, it is very acidic and the leaves will wilt in about 20 minutes.
Drizzle a touch of the dressing on the salad at the table leaving it for guests to add more if desired. Enjoy.