Salad of Figs, with Basil, Amish Blue and Pomegranate Vinaigrette

 

Well, as nearly always happens, the recipe will sound terrific, but there is a distinct lack of certain items.  In this case, a recipe by Yotam Ottolenghi, current featured chef at IHCC (I Heart Cooking Clubs), calling for  fresh figs and goat cheese.  Okaaaay, we had dried ones, and for feta, we had a lovely, creamy Amish Blue, which I had spontaneously bought and wanted to try.

Another of his recipes in the same book Plenty, a few pages on, had dates and Turkish sheep's cheese with almonds.  I borrowed the almonds from that one, and added them in, to good effect I must say.

The salad has:
:mixed purple and green basil leaves, arugula, figs and the cheese.  I added mixed salad greens and almonds.

The vinaigrette has:
1 shallot, minced
1/2 tsp. Dijon mustard
2 tsp. pomegranate molasses
salt and pepper
3 tbsp. olive oil (I used macadamia nut oil)

Place the shallot, mustard and pomegranate molasses in a bowl, add in salt and pepper and whisk vigorously while slowly pouring in the oil, until it is homogeneous.

Lightly toast 1 1/2 tbsp. whole almonds, skins on.  Let cool.  Toss the greens with dressing.  Arrange the figs onto leaves with the cheese and cooled nuts.  Scatter top with some reserved leaves, drizzle on extra oil, salt and pepper.  Loved that dressing.

A very satisfying salad, which I served with little tenderloins and some pasta tossed in the pan drippings with wine and cream.