Fig, pomegranate and goat cheese salad with honey balsamic vinaigrette

Chef David Gomez
Roots Catering, Hamilton City

A few years ago, Kelly Gomez discovered her appreciation for figs. "This salad celebrates her newfound love for figs, along with some of her other favorites," her husband, David, said.

Ingredients

5 fresh figs, quartered
1 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 cup pumpkin seeds
4 slices bacon
1 tbsp. honey
1 tbsp. fresh orange juice
1/2 tbsp. balsamic vinegar
1 tsp. extra virgin olive oil
1 head romaine, chopped
1/4 cup pomegranate seeds
2 tbsp. crumbled goat cheese
Fresh black pepper, to taste

Directions

Preheat oven to 375 degrees. Place figs in a small baking dish, and sprinkle with brown sugar and cinnamon. Bake for 30 to 40 minutes or until sugar caramelizes to a mahogany glaze. Remove from oven and cool to room temperature.

Meanwhile, spread pumpkin seeds on a small sheet pan and roast for 6 to 8 minutes or until toasted. Remove from oven and set aside. Lay bacon slices flat on a rimmed sheet pan and cook for 15 minutes or until crisp. Remove from oven. Transfer to a clean plate and let cool. When cooled, break bacon into pieces. Set aside. (Figs, pumpkin seeds and bacon may be cooked in the oven together.)

In a small bowl, whisk together honey, orange juice, balsamic vinegar and olive oil.

Place all salad ingredients in a salad bowl and toss with vinaigrette. Serve on cold plates with a grind or two of pepper.

Serves 4