Ideal for a light mid-week meal, this salad starter makes the most of end-of-summer witlof, fresh figs and pomegranate.
6 fresh figs, cut into quarters
1 radicchio, leaves removed, torn
1 red witlof, leaves removed
1 green witlof, leaves removed
1 pomegranate, seeds removed
goat’s cheese, crumbled
¼ cup pomegranate juice
¼ cup extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
sea salt flakes and freshly ground black pepper
1. Combine figs, radicchio, witlof, 2 tbsp pomegranate seeds and goat’s cheese in a large bowl.
2. Transfer to a serving platter.
3. Combine pomegranate juice, olive oil, vinegar and mustard in a jug.
4. Season with salt and pepper. Add dressing to salad just before serving.