Figs with Basil, Goat Cheese and Pomegranate Vinaigrette

Another hot day, another salad! This one taking advantage of the beautiful figs available now.

Known for his bright flavours, Ottolenghi doesn’t let us down with this dish: a zingy vinaigrette of shallots, Dijon mustard, pomegranate molasses and olive oil is used to dress arugula and basil. The salad is topped with fresh figs and bits of goat cheese. The tang of the dressing and cheese help to cut the sweetness of the figs. The only thing that would make this more perfect is the addition of fresh pomegranate arils.

Very easy and very delicious. I still have some fresh figs and enough dressing for another salad….I know what’s on the menu tomorrow!