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Arugula and Fig Salad with Pomegranate Molasses Dressing

Extra Virgin
  • Arugula Salad:
  • 8 slices crisp pancetta
  • 8 cups arugula
  • 8 fresh figs, quartered
  • 1/3 cup shaved Parmesan cheese
  • Pomegranate Molasses Dressing:
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 tbsp pomegranate molasses
  • 2 tsp red wine vinegar
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/4 tsp each salt and freshly ground pepper
  • Pinch each cinnamon and allspice
    • Pomegranate Molasses Dressing: Whisk together olive oil, pomegranate molasses, red wine vinegar, honey, garlic, salt, pepper, cinnamon and allspice.

      Arugula Salad:
      Lay slices of pancetta on paper towel on microwave-safe plate; microwave on high at 30-second intervals until crisp. Let cool. Toss arugula with Pomegranate Molasses Dressing. Top with crisped pancetta, figs and Parmesan cheese.

      Tip:

      • Serve this salad with fresh crusty bread if desired.

    Prep Time

    12 min


    Inactive Time

    1 min


    Cook Time

    2 min


    Total Time

    15 min


    Servings

    4-6

     


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    Categories

    Lunches

    Ingredient: Pork

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Extra Virgin

    Associated Smartcut

    How To Make Crisp Pancetta

    The secret ingredient in our Arugula and Fig Salad? Crisp pancetta. It adds a nice bit of texture and salty goodness. See how easy it is to make your own in just seconds. All you need is some thinly sliced pancetta and a microwave. Experiment by adding it to other dishes too. This versatile ingredient can be a tasty addition to pastas, sandwiches and more.

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