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Spinach salad with pomegranates

Recipe by:Chef Ben Mattman
JW Marriott, San Francisco


  • Fig balsamic reduction
    1 lb. fresh Black Mission figs, chopped
    1/3 cup red wine
    1 tbsp. balsamic vinegar
    1/2 tsp. sugar
    1/8 tsp. salt
    1/8 tsp. fresh ground pepper
    1 sprig fresh thyme
  • Spinach salad
    1 (10-oz.) bag baby spinach leaves
    1/4 red onion, sliced very thin
    1 cup halved cherry tomatoes
    1/2 cup goat cheese wedges
    Pinch of crushed red pepper
    Salt and pepper, to taste
    1 pomegranate, peeled and seeds separated


To make reduction: Combine all ingredients in a saucepan with 1/2 cup water. Cover; bring to boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes. Let cool slightly. Remove thyme sprig and use a rubber spatula to press mixture through a large-holed sieve. Makes 2 cups. Leftovers may be refrigerated for later use.

To make salad: Place spinach in a salad bowl. Top with onion, tomatoes and cheese. Add red pepper flakes, salt and pepper. Sprinkle pomegranate seeds over the top and drizzle with 4 tbsp. fig balsamic reduction, or to taste.

Serves 4

Califonia Bountiful