Fig & Goat Cheese Salad
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4-6
Ingredients:
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
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
Directions:
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.
Salad
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.
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.
Salad
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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