Ingredients

The following ingredients have 4 Servings
  • spring mix lettuce for 4 people ( (4-5 ounces))
  • 6 figs, fresh or dried, sliced into thin wedges
  • 1/4 cup pomegranate seeds ((or more))
  • 1 avocado, peeled, cut into 1 inch pieces and tossed with 1 tsp. lemon juice
  • 2 ounce goat cheese, crumbled (optional) (firm ricotta ok instead)
  • 1/4 cup olive oil
  • 2 tablespoon good balsamic vinegar
  • 1/2 teaspoon honey or maple syrup
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste

Instruction

  • EXTRACT POMEGRANATE SEEDS: Roll pomegranate on counter to loosen seeds. Cut pomegranate in half. Taking the first half, hold pomegranate seed side down over a bowl. Smack the outside with a wooden spoon (hard!) to release the seeds. Repeat with the other half. Note 1.
  • MAKE BALSAMIC DRESSING: Place all dressing ingredients in a lidded container. Shake until blended. Alternatively, whisk ingredients together until well blended.
  • ASSEMBLE SALAD: Place lettuce in a large, wide-mouthed bowl. Sprinkle over top the figs, avocado (if using), goat cheese (if using) and pomegranate seeds. Drizzle on dressing just before serving.