Arugula and Fig Salad with Pomegranate Vinaigrette

Name: Arugula and Fig Salad with Pomegranate Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: DRESSING; 1 cup R.W. Knudsen Family® Just Pomegranate® Juice; 1 tablespoon minced red onion; 2 tablespoons white wine vinegar; 1 tablespoon Santa Cruz Organic® Pure Lemon Juice; 1 tablespoon chopped fresh thyme; 1 teaspoon Sugar; 1/2 cup Extra Virgin Olive Oil; SALAD; 5 fresh or dried figs; 1 arugula or spring greens; 2 ounces (1/4 cup) chevre goat cheese; 1/4 cup toasted pepitas (pumpkin seeds)*

Prep Time 15 min

Cook Time 15 Min

Servings 4

Difficulty Easy

Ingredients

DRESSING
1 cup R.W. Knudsen Family^® Just Pomegranate^® Juice
1 tablespoon minced red onion
2 tablespoons white wine vinegar
1 tablespoon Santa Cruz Organic^® Pure Lemon Juice
1 tablespoon chopped fresh thyme
1 teaspoon Sugar
1/2 cup Extra Virgin Olive Oil
SALAD
5 fresh or dried figs
1 arugula or spring greens
2 ounces (1/4 cup) chevre goat cheese
1/4 cup toasted pepitas (pumpkin seeds)*

Directions

Step 1
PLACE pomegranate juice in small saucepan and reduce to 1/4 cup over medium high heat, about 5-8 minutes. Cool. Combine juice and remaining dressing ingredients in small glass jar and shake vigorously to combine.
Step 2
* To toast pumpkin seeds, place seeds in large nonstick skillet; cook over medium heat 2 to 3 minutes, shaking pan frequently, or until nuts are lightly browned. Remove from skillet immediately to prevent overbrowning.
Step 3
ARRANGE 5 quarters of the figs in circle on 4 salad plates. Toss greens in large bowl with 1/4 cup vinaigrette. Divide salad evenly between each plate. Crumble goat cheese on top of the salad and garnish with toasted pepitas. Pass additional vinaigrette if desired.