Mesclun with Figs, Cabrales, and Pomegranate Recipe

Name: Mesclun with Figs, Cabrales, and Pomegranate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium-size pomegranate; 1/2 teaspoon honey; 4 1/2 teaspoons fresh lemon juice; 4 1/2 teaspoons best-quality red wine vinegar; 2 tablespoons minced shallots; 1/4 cup fragrant extra virgin olive oil; Coarse salt (kosher or sea) and freshly ground black pepper; 10 purple figs, trimmed and quartered lengthwise; 8 to 10 cups loosely packed mesclun, rinsed and dried; 1/4 cup toasted pine nuts; 2 to 3 ounces Cabrales or other blue cheese, crumbled

Servings: persons

1 medium-size pomegranate
1/2 teaspoon honey
4 1/2 teaspoons fresh lemon juice
4 1/2 teaspoons best-quality red wine vinegar
2 tablespoons minced shallots
1/4 cup fragrant extra virgin olive oil
Coarse salt (kosher or sea) and freshly ground black pepper
10 purple figs, trimmed and quartered lengthwise
8 to 10 cups loosely packed mesclun, rinsed and dried
1/4 cup toasted pine nuts
2 to 3 ounces Cabrales or other blue cheese, crumbled

1
Cut the pomegranate into quarters.
2
Remove the seeds from 3 pomegranate quarters and place them in a bowl, picking out and discarding any pieces of membrane.
3
Working over a sieve, press the juice from the remaining pomegranate quarter into a second bowl.
4
Whisk in the honey, lemon juice, vinegar, and shallots, then slowly whisk in the olive oil.
5
Season the dressing generously with salt and pepper to taste and let stand while you prepare the figs.
6
Preheat the broiler.
7
Arrange the fig quarters, cut side up, on a broiler pan.
8
Broil the figs until they look a little caramelized and lightly charred, about 5 minutes.
9
Place the broiled figs, pomegranate seeds, mesclun, and pine nuts in a bowl and gently toss to mix.
10
Add enough dressing to lightly coat the mesclun and season the salad with salt and pepper to taste.
11
Gently toss in the cheese and serve at once.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium-size pomegranate, 1/2 teaspoon honey, 4 1/2 teaspoons fresh lemon juice, 4 1/2 teaspoons best-quality red wine vinegar, and more.

Yes, Mesclun with Figs, Cabrales, and Pomegranate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mesclun with Figs, Cabrales, and Pomegranate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions