Fig & Goat Cheese Salad


Pomegranate Molasses

1 bottle (16oz) pure pomegranate juice
1/4 cup unpasteurized liquid honey
juice of 1/2 lime

Pomegranate Agrodolce

1/2 cup sherry vinegar
1/2 cup white whine vinegar
1/4 cup unpasteurized liquid honey
1/2 cup Pomegranate Molasses

Salad Ingredients:

2 cups fresh arugula
4 fresh figs
1/4 pomegranate (seeds only)
1/4 cup raw unsalted pistachio
1/4 cup unripened goat cheese
1-2 Tablespoons Pomegranate Agrodolce


Pomegranate Molasses
Add juice to a saucepan and over medium heat. Add honey and lime juice, stir to combine. Let the mixture simmer for approximately 25-30 minutes. Remove from heat and cool completely, transferring to a glass jar for storage.

Pomegranate Agrodolce
Pour the vinegars and honey in a pan on medium-low and stir frequently. Simmer for 10 minutes, then add pomegranate molasses. Stir until smooth. Simmer for an additional 5 minutes.

Place the fresh arugula directly in a serving plate to create a nice bed for the figs. Cut each fig into 6 pieces and place on top of the arugula Extract the seeds from about one quarter of a pomegranate and sprinkle on top of the figs. Top with pistachio and crumbled goat cheese and drizzle one or two tablespoons of Pomegranate Agrodolce over your salad.
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