I love figs. When they come in season I eat them almost every day so when I found this salad it became part of our weekly fare this fall.
Adapted from Plenty by Yotam Ottolenghi
20 minutes to prepare
1 medium shallot, finely chopped
1/2 teaspoon Dijon
2 teaspoon pomegranate molasses
sea salt and freshly ground pepper
3 Tbsp olive oil, plus extra for drizzling
1 1/2 cup arugula or mixed greens
small bunch basil, leaves pulled off the stems
8-10 ripe figs
2 1/2 oz chevre
Put the shallots, mustard and pomegranate molasses in a small bowl. Add 1/4 tsp salt and some pepper and whisk as you add the olive oil. You should end up with a nicely emulsified dressing.
Put the arugula and/or mixed greens in a medium bowl and add the basil leaves. Pour about 2/3 of the dressing over the greens and toss gently to combine. Put greens on a plate or platter.
Cut the figs into quarters and place amongst the greens. Dot the figs and the greens with the chevre, then drizzle the rest of the dressing over all. Drizzle a bit more olive oil if you like and serve.