Mesclun Salad with Pomegranate, Figs And Almonds
– Peel and grate the ginger.
In a bowl, mix the vinegar with oil, agave syrup, grated ginger, previously peeled and finely minced garlic clove, pinch of salt, pinch of pepper and spices of your choice if you want (i have added 1 pinch of Espelette chilli pepper, cumin powder and cinnamon).
– Cut the fig into two or make slices. Cut the pomegranate and remove the seeds. Dry roast the almonds in a pan and crush them.
– Mix the mesclun to the vinaigrette in a salad bowl.
– Split the mesclun into 4 plates, add the fig slices, pomegranate seeds and sprinkle the almond before serving!!
Enjoy your meal!