I still remeber my confusion and awe upon seeing fresh figs for the very first time, over 20 years ago in Santa Marinella, Italy, when our landlord brought my family a bowl of sweet dark beauties. I never had figs before and when I tried them – I fell in love. The next day I realized, that fig trees, heavy with ripe fruit, were lining the street leading to the beach, and for the next two weeks me and my little sister haven’t had a formal breakfast or lunch – we munched on figs on the way to and from the beach.
Forward 24 years, I was flipping the book “Plenty” by Yotam Ottolenghi and as I was admiring a fig salad with goat cheese and pomegranate molasses, a neighbour brought me a bowl of beautiful fresh figs from his tree, I also had some goat cheese left over from a goat cheese and zucchini fritatta I made for breakfast, and I always have Pomegranate molasses in my pantry, but I mostly use them as a condiment to fatty fish or lamb, it never occured to me to use them in a simple vinaigrette. The stars lined up, and it was fated that I make this salad, and boy am I glad I did! Its delicious and compliments the sweetness of figs and the richness of goat cheese perfectly.
* Pomegranate Molasses(Narsharab is another name) are a thick, tart and sweet syrup made from pomegranate juice, and can be found in Russian, Turkish or Arabic grocery stores or on Amazon.com.
- 4 cups mixed baby greens
- 6 figs quartered
- 2 oz soft Goat cheese such as Chevre
- 2 tablespoons toasted pine nuts
- 3 tablespoons extra virgin olive oil
- 2 teaspoons pomegranate molasses
- 1-2 tablespoons Pomegranate juice or water
- 1 shallot or about 3 tablespoons red onion minced
- Place shallot, molasses, mustard and juice or water into a bowl and whisk.
- While whisking slowly add olive oil in a thin stream.
- The vinaigrette will emulsify and look creamy.
- Into another bowl add greens and dressing and mix
- Place the desired amount of greens on the plate and top with figs, goat cheese and pine nuts
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