Fresh Fig Salad Recipe With Pistachio And Pomegranate Dressing Recipes

FIG SALAD WITH POMEGRANATES

Steps:

• EXTRACT POMEGRANATE SEEDS: Roll pomegranate on counter to loosen seeds. Cut pomegranate in half. Taking the first half, hold pomegranate seed side down over a bowl. Smack the outside with a wooden spoon (hard!) to release the seeds. Repeat with the other half. Note 1.
• MAKE BALSAMIC DRESSING: Place all dressing ingredients in a lidded container. Shake until blended. Alternatively, whisk ingredients together until well blended.
• ASSEMBLE SALAD: Place lettuce in a large, wide-mouthed bowl. Sprinkle over top the figs, avocado (if using), goat cheese (if using) and pomegranate seeds. Drizzle on dressing just before serving. 

FRESH FIG SALAD RECIPE WITH PISTACHIO AND POMEGRANATE DRESSING

Steps:

• Whisk together all ingredients for the dressing in a small bowl.
• Divide the salad between 2 plates and top with the fig, onion, and pistachios.
• Drizzle dressing on top of each and serve immediately.

FRESH FIG, APPLE, AND POMEGRANATE SALAD

Steps:

• Combine vinegar, olive oil, sour cream, and Dijon mustard in a small food processor or blender. Puree until dressing has begun to blend, about 30 seconds. Add green onion and garlic; process until smooth, 30 to 45 more seconds. Season with salt and pepper.
• Place mixed greens in a large salad bowl and add vinaigrette to taste. Toss greens until coated, then divide evenly among 4 salad bowls.
• Top salads with equal amounts of fig halves, chopped apple, pomegranate seeds, almonds, and feta cheese.