I couldn’t resist buying these lovely brown turkey figs at the market the other day. I decided to include them in a couple of recipes this week–this lovely summertime salad with baby arugula, roasted pepitas and a tangy pomegranate vinaigrette, and also in a lovely fruit tart later in the week. This salad would be great with just the figs served raw, but caramelizing them quickly in a pan with a pat of butter gives them an extra layer of flavor and a touch of richness which is very nice. Feel free to sub in pomegranate juice for the pomegranate molasses if you need to; either way, the tangy and slightly sweet vinaigrette works very well here with the salty nuts and the peppery greens.
(To view this recipe, click on the blue title of the blog post above*)
Baby Arugula Salad with Caramelized Figs, Pepitas & Pomegranate Vinaigrette
Ingredients:
- 8 figs, washed and dried, quartered
- 1 Tablespoon unsalted butter
- 4 cups baby arugula
- Roasted and salted pepitas
- For the vinaigrette:
- 1 teaspoon pomegranate molasses OR 3 Tablespoons pomegranate juice
- 1 garlic clove, minced
- 1 Teaspoon Dijon mustard
- Juice of 1 lemon
- 2 teaspoons white wine vinegar
- 3 Tablespoons extra virgin olive oil
- salt and pepper to taste
Directions:
- To caramelize the quartered figs, place them cut side down in a sauté pan along with the butter. Melt the butter over medium heat and cook the figs for 5 minutes untouched. Flip them over (they will be browned) and cook for 1 more minute.
- Whisk all of the vinaigrette ingredients together until fully combined and smooth. To assemble the salad, toss the greens with the pepitas, arrange the figs on the salad, and drizzle with the vinaigrette.
Tagged: arugula salad, baby arugula, brown turkey figs, caramelized figs, Dijon mustard, figs, fresh figs, pepitas, pomegranate molasses, pomegranate vinaigrette, pumpkin seeds, roasted pepitas, Salad, summer salad, vegetarian, vinaigrette
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