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.

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Grilled Goat's Cheese and Fig Salad (vegetarian)

This recipe was inspired by a grilled goat’s cheese salad I used to have in one of restaurants every time I went there. Their dish was served with Iceberg lettuce, tomatoes and cucumbers and was very, very good. 

But I decided to make my own version and combine two of my favourite ingredients: salty goat’s cheese and sweet figs. In this recipe I grill the figs along with the goat’s cheese but I am sure it would be equally good with raw figs. The sweet and sour dressing unites all the ingredients and the toasted almonds add crunch so everything together makes a delicious salad perfect for lunch or even lighter dinner!

INGREDIENTS (4 portions):

300- 400 g soft goat’s cheese (for grilling) cut into 4 slices,

4 slices of bread (baguette) cut into the size and shape of the cheese,

6-8 fresh figs cut into quarters,

150g rocket,

4 tbsp sliced almonds,

1tsp honey,

Dressing:

4 tbsp olive oil,

2 tbsp balsamic vinegar,

1tbsp honey,

1tbsp pomegranate molasses.

METHOD:

1. Preheat a grill to high.
2. On a baking tray place slices of bread with slices of the goat’s cheese on top.
3. Smear the cut sides of figs with honey (you can do it with your fingers) and put on the baking tray.
4. Put the baking tray under the hot grill for a few minutes (total time will depend on the grill but it is better to check it after 3 min. to make sure the cheese does not burn).
5. Wash and dry the rocket, divide it into 4 plates.
6. Dry-fry the sliced almonds till golden.
7. Mix all the dressing ingredients.
8. When the top of the cheese is golden, take everything out from the oven.
9. Arrange the grilled cheese and figs on the rocket; pour the dressing over the salad and sprinkle it with the toasted almonds.

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