- For the Salad:
- 1/4 cup toasted pepitas
- 5 Black Mission figs, cut into quarters
- 2 ounces organic capra goat cheese
- For the Vinaigrette:
- 1 tablespoon red onion, minced
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon sugar
- 1/3 cup extra virgin olive oil
- 2/3 cup walnut oil
- Place the pomegranate juice in a small pan and reduce to cup over medium high heat. Combine the juice and the remaining vinaigrette ingredients in a small glass jar and shake vigorously to combine.
- Arrange 5 cuts of the figs in a circle on the 4 salad plates. Toss the greens in a large bowl with 2 ounces of the vinaigrette. Divide the salad evenly between each plate.
- Shave the goat cheese on top of the salad, finish with the toasted pepitas and serve immediately.