Salad with Figs, Pomegranate and Goat's Cheese (vegetarian)

This is a variation of a recipe I posted some time ago for Grilled Goat’s Cheese Salad with Figs. Although both salads seem to be similar, there are a few major differences. This salad is much lighter - there is less of goat’s cheese in it – so it can be served as a starter or part of a salad buffet as it doesn't have to be arranged separately on each plate. And obviously it takes less time to prepare since no grilling is required. Another difference – pomegranate seeds which not only add a refreshing taste but also make this salad look as it was sprinkled with red rubies. Nevertheless - whichever salad you choose, I am sure you will enjoy it!

INGREDIENTS (4 portions):

6-8   figs cut into quarters,

100g rocket,

50g spinach,

150-200g goat’s cheese (roulade with a rind or a softer cheese that can be easily divided into pieces),

seeds from 2 pomegranates,

Dressing:

3 tbsp olive oil,

2 tbsp balsamic vinegar,

1.5 tbsp pomegranate molasses,

1 tbsp honey,

Salt and pepper

METHOD:

1. In a big bowl mix the rocket, spinach and half of the pomegranate seeds.
2. Arrange the figs and cheese divided into small pieces on top of the salad leaves.
3. Mix all the dressing ingredients, pour it on the salad and sprinkle with the rest of the pomegranate seeds.