Directions
Late summer, the air begins to cool, and the last ripe figs remind us that autumn is upon us. It is precisely in this moment, melancholic and insatiable, that my paradoxical desire for something fresh, light, but full of flavor is born. So I created this salad of rocket, feta, fresh figs, and pomegranate: a dish that combines sweetness, flavor, and crunchiness in a morbidly delicious embrace. In addition to being delicious, it is rich in vitamins, minerals, and fiber, perfect for a quick lunch or an appetizer that does not look out of place even at a formal dinner with friends.
Ingredients
4 servings
- Arugula: 400 g
- Fresh figs: 12, cut into wedges
- Feta: 200 g, crumbled
- 1 Pomegranate
- Walnuts: 200 g, toasted and chopped
- Extra virgin olive oil: 4 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt: 8 grams
- Pepper: 8 grams
Preparation
- Cut the pomegranate with a knife and collect all the seeds. Use a fork to help you. Make a cross-shaped incision in the fruit, starting from the top.
- Rinse the arugula and dry it carefully.
- Toast the walnuts in a pan until golden.
- In a salad bowl, combine the arugula, figs cut into wedges, crumbled or diced feta, and pomegranate seeds.
- Dress with an emulsion of oil, balsamic vinegar, salt, and pepper.
- Serve immediately to bring joy and happiness to your guests.
Nutritional values (per 100 g)
- Calories: 160 kcal
- Carbohydrates: 12 g
- Proteins: 6 g
- Fats: 10 g
- Fiber: 3 g
Which wine to pair?
We choose a Trentodoc or Timorasso sparkling wine, fresh and fragrant, excellent for enhancing the flavor of the feta and supporting the sweetness of the figs.
If you want to pair a cocktail, the seraphic sweetness of the Hugo is perfect.
