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Salad with Fig, Goat Cheese, Basil and Pomegranate Vinaigrette

Salad with Fig, Goat Cheese, Basil and Pomegranate Vinaigrette

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  • Yield: 4 Servings 1x
  • Category: Appetizer, Salad


This is a lovely salad for a dinner party or a nice luncheon. Don’t confuse pomegranate molasses with the more typical black-strap molasses. It’s a totally different syrup. Fresh figs, fresh goat cheese (no pre-crumbled please!) and fresh greens transform this to a very special salad. Enjoy!


Units Scale
  • 1 shallot (finely minced)
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons pomegranate molasses
  • salt and pepper (to taste)
  • 3 tablespoons toasted walnut oil ((or olive oil))
  • 3 cups fresh salad greens
  • 1 cup fresh basil leaves (loosely packed)
  • 8 ripe figs (cut in quarters)
  • 3 oz. goat cheese (crumbled)


  1. Add shallot, mustard and molasses to a bowl. Add a good pinch of salt an pepper and whisk as you add the walnut oil. Whisk until it reaches an almost creamy state. Taste it, add a little more salt and/or pepper if it needs it. There, the perfect vinaigrette. Easy, right!
  2. Toss the salad greens, basil and most (not all) of the dressing in a large salad bowl. Arrange the cut figs on the greens and crumble the goat cheese throughout the greens. Drizzle more dressing on the figs and serve.


This recipe is best if all ingredients for the dressing are at room temperature.