Mesclun with figs, Cabrales, and pomegranate (Ensalada con higos, Cabrales y granada) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 131) by Anya Von Bremzen

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • L.Nightshade on August 07, 2015

    Since part of the pomegranate is grated to make juice, I looked around for something pink, a little tart, a little sweet, and came up with Campari. Bitter is close to tart, right? Anyway, honey, lemon juice red vinegar, and minced shallots were added to the Campari, then olive oil was slowly whisked in. Cut figs went under the broiler briefly, just to warm and caramelize a bit. Mesclun, figs, toasted pine nuts were lightly dressed, and blue cheese was crumbled on the finished salad. This is an easy, flavorful, and casually elegant salad. And I’m going to hang on to the Campari salad dressing idea; it worked beautifully. http://chowhound.chow.com/topics/1020808?commentId=9675661#9675661

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