Figs Pomegranate & Witlof Salad
This elegant, autumnal salad is courtesy of legendary chef Janni Kyritsis (ex Bennelong, Berowra Waters, Sydney).
"It can stand on its own with the addition of some prosciutto as an entrée or light lunch dish," he advises. "I've also made it with tart plums and raspberries and a raspberry dressing when pomegranates are not available."
- Prep Time : 30 minutes
- Yield : 6 -8
Reserve ⅓ cup of the pomegranate seeds for dressing. Place the rest in a sieve over a bowl and press down with a pestle or something similar to extract as much juice as possible. Discard solids. Combine pomegranate juice with an equal quantity of extra virgin olive oil. Core and thinly pears and place in a bowl. Add witlof, shallots, reserved pomegranate seeds, combined juice and olive oil, salt and pepper. Toss gently and transfer to a serving platter. Arrange figs on top of the salad as they are too delicate to be tossed in the salad.