Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

This was my first time cooking with fresh figs and as the weather warms up, I look toward offering more salads at my dinner table. The blend of flavors here is magnificent. How can you go wrong with mixed greens and herbs, sun-dried tomatoes and olive oil? And then, there is goat cheese … a must for this recipe that I have adapted from Plenty by Yotam Ottolenghi.

This is one of my favorite books that has so many offerings for vegetarians and vegans too. The pictures are divine and really, this should be a coffee table book in addition to a guide for wonderful meal ideas. Certainly a prize for us cookbook fiends. Indeed, there's plenty of goodness here and also lots of easy and adaptable recipes. I was considering adding black olives to this beautiful warm weather salad, but I think this dish stands on its own just as I outline here because the olives might be a bit overpowering, but perhaps green olives might be a nice addition.

Fig Salad with Fresh Basil, Arugula, Goat Cheese and a Pomegranate Vinaigrette

Recipe by Lisa Turner Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi Published on June 7, 2012 A fresh peppery arugula and basil summer salad served with a pomegranate vinaigrette and topped with fresh figs and crumbled goat cheese Print this recipe Dressing: 1 large shallot, finely sliced 1 teaspoon Dijon mustard 2 teaspoons pomegranate molasses 1 teaspoon sea salt fresh cracked black pepper to taste 3 tablespoons extra virgin olive oil Salad: 1 1/2 cups fresh arugula (reserve a small handful for garnish) 3/4 cup fresh basil (reserve a small handful for garnish) 4 - 5 sun-dried tomatoes, soaked in hot water for 30 minutes, drained and chopped 8 ripe figs, rinsed and kept at room temperature, sliced vertically and then cut into quarters 5 oz (140 g) goat cheese, crumbled Instructions: To prepare the dressing, whisk together the shallot, Dijon mustard and pomegranate molasses in a small bowl. Add salt and pepper and then whisk in the olive oil gradually. In a large bowl, combine the arugula, basil and sun-dried tomatoes, reserving some of the arugula and basil leaves for garnish. Toss with the dressing. Transfer portions to plates and serve at room temperature topped with figs, crumbled goat cheese and more olive oil and seasoning if desired, and garnished with the remaining arugula and basil leaves. Makes 4 servings

More salads that you will be sure to enjoy from Lisa's Vegetarian Kitchen:
Greek Salad
Lisa's Classic Vegetarian Caesar Salad
Ethiopian Lentil & Mustard Salad (Azefa)
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds

On the top of the reading stack: The Ethnic Vegetarian by Angela Shelf Medearis

Audio Accompaniment: Jan Jelinek