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
  • 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
    • 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.



    30 Mins or Less

    Ingredient: Pork

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Extra Virgin

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