Arugula and Fig Salad with Pomegranate Molasses Dressing
Prep Time: 12 min
Inactive Time: 1 min
Cook Time: 2 min
Total Time: 15 min
Servings: 6
RECIPE INGREDIENTS
- 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 salt
- 1/4 tsp freshly ground pepper
- Pinch of cinnamon
- Pinch of allspice
RECIPE DIRECTIONS
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.