Winter Salad with Figs and Pomegranate Balsamic Dressing

• Produce

  • 4 Figs, fresh and ripe
  • 3 cups Salad greens

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1/4 cup Pomegranate molasses

• Baking & Spices

  • 2 tbsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Other

  • 125 g R-halloumi, sliced

Found on vikalinka.com

Description

Ingredients

• 3-cups of salad greens of your choice
• 4-fresh and ripe figs, quartered
• 125 gr-halloumi, sliced
• 2 tbsp-pine nuts
• ¼ cup-Pomegranate molasses
• ¼ cup-balsamic vinegar
• 2 tbsp-brown sugar
• 2 tbsp-extra virgin olive oil

Directions

• Toast the pine nuts in a dry, non-stick pan over medium heat for 3-5 minutes shaking the pan to ensure even browning until golden and fragrant. Take off the pan and set aside.
• In small saucepan or a small pan combine the ingredients for the dressing and cook over low heat for approximately 5 minutes until the sugar is dissolved and the liquid is reduced so it coats a spoon.
• Cut halloumi into slices ⅓ thick and then cut them in half lengthwise.
• On the same dry pan place slices of halloumi and fry on both sides over medium heat for 3-5 minutes each until golden.
• Toss salad greens and quartered figs with olive oil, add fried halloumi and drizzle lightly with a tablespoon of pomegranate balsamic dressing, bottle the rest and reserve for the later use.
• Divide among two plates, sprinkle with pine nuts and serve immediately while cheese is still warm.