Mesclun with Figs, Cabrales, and Pomegranate

Name: Mesclun with Figs, Cabrales, and Pomegranate (Ensalada con Higos, Cabrales y Granada)
Cuisine: Spanish
Ingredients: 1 medium-size pomegranate; ½ teaspoon honey; 4½ teaspoons fresh lemon juice; 4½ teaspoons best-quality red wine vinegar; 2 tablespoons minced shallots; ¼ cup fragrant extra-virgin olive oil; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 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; 2 to 3 ounces Cabrales or other blue cheese, crumbled; ¼ cup toasted pine nuts; 2 to 3 ounces Cabrales or other blue cheese, crumbled

Ensalada con Higos, Cabrales y Granada

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Pretty and fruity-tart, this salad is equally delicious as a first course or after a meal in lieu of a cheese course. You can use raw figs, but broiling them intensifies their flavor and adds an interesting smoky note. As a variation, try hazelnut or walnut oil in the dressing.

Ingredients

1 medium-size pomegranate
½ teaspoon honey
4½ teaspoons

Europe
Spain
Vegetarian
Gluten-free
Mediterranean

Method

Cut the pomegranate into quarters. Remove the seeds from 3 pomegranate quarters and place them in a bowl, picking out and discarding any pieces of membrane. Working over a sieve, press the juice from the remaining pomegranate quarter into a second bowl. Whisk in the honey, lemon juice, vinegar, and shallots, then slowly whisk in the olive oil. Season the dressing generou