Dried Fig And Blue Cheese Salad With Pomegranate Vinaigrette – a delicious recipe with figs, pomegranate juice, honey, mustard, salt, freshly ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place figs and pomegranate juice in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer 10 minutes or until figs are softened. Remove figs with a slotted spoon; set aside.
2
Bring pomegranate juice to a boil over medium-high heat; boil 2 minutes or until syrupy and reduced to 1/3 cup. Transfer reduction to a bowl; let cool to room temperature.
3
Add honey and next 3 ingredients to pomegranate reduction; stir with a wire whisk. Gradually whisk in oil.
4
To serve, divide mesclun greens among 6 serving plates; top each salad with 3 figs. Drizzle evenly with vinaigrette, and sprinkle with blue cheese. Serve immediately.
5
Make-Ahead Note: Cooked figs and vinaigrette can be stored in refrigerator up to 2 days.
213
kcal
Calories
20
g
Fat
6
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 18 dried mission figs, 1 (16-oz.) bottle pomegranate juice (2 cups), 2 tablespoons honey, 1 teaspoon Dijon mustard, and more.
Yes, Dried Fig And Blue Cheese Salad With Pomegranate Vinaigrette falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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