← Back to Search Results broiling Spanish
mesclun-with-figs-cabrales-and-pomegranate

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ensalada Con Higos, Cabrales Y Granada

Pretty and fruity-tart, this salad is equally delicious as a first course or after a meal in lieu of a cheese course. You can use raw figs, but broiling them intensifies their flavor and adds an interesting smoky note. As a variation, try hazelnut or walnut oil in the dressing.

Yield : Serves 4 to 6

Ingredients

  • 1 medium-size pomegranate
  • ½ teaspoon honey
  • 4½ teaspoons fresh lemon juice
  • 4½ teaspoons best-quality red wine vinegar
  • 2 tablespoons minced shallots
  • ¼ cup fragrant extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 10 purple figs, trimmed and quartered lengthwise
  • 8 to 10 cups loosely packed mesclun, rinsed and dried
  • ¼ cup toasted pine nuts 
  • 2 to 3 ounces Cabrales or other blue cheese, crumbled

Directions

1. Cut the pomegranate into quarters. Remove the seeds from 3 pomegranate quarters and place them in a bowl, picking out and discarding any pieces of membrane. Working over a sieve, press the juice from the remaining pomegranate quarter into a second bowl. Whisk in the honey, lemon juice, vinegar, and shallots, then slowly whisk in the olive oil. Season the dressing generously with salt and pepper to taste and let stand while you prepare the figs.

2. Preheat the broiler.

3. Arrange the fig quarters, cut side up, on a broiler pan. Broil the figs until they look a little caramelized and lightly charred, about 5 minutes.

4. Place the broiled figs, pomegranate seeds, mesclun, and pine nuts in a bowl and gently toss to mix. Add enough dressing to lightly coat the mesclun and season the salad with salt and pepper to taste. Gently toss in the cheese and serve at once.


© 2005 Anya von Bremzen

Note from Cookstr's Editors

Nutritional information is based on 6 servings, 2 oz of blue cheese, and includes 3/4 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

264kcal (13%)
104mg (10%)
17mg (28%)
204mcg RAE (7%)
471mg
43mg
5g
21g
5g
28g
7mg (2%)
439mg (18%)
3g (17%)
16g (25%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
flavor Flavor
by Rocco DiSpirito
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
a-new-way-to-cook A New Way to Cook
by Sally Schneider
baked-explorations Baked Explorations
by Matt Lewis
mexican-everyday Mexican Everyday
by Rick Bayless
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?