Figs with basil, goat cheese and pomegranate vinaigrette

Figs with basil, goat cheese and pomegranate vinaigrette

Plenty

Yotam Ottolenghi

Fresh figs are available in summer and then make another short appearance in autumn. When they are good they are amazing, a word I use way too often, although in this case I totally stand behind it. The unctuous sweetness of a fresh fig, combined with its ripe-rich texture, is unbeatable. In Israel and Palestine fig trees are to be found everywhere, and picking the fruit and eating it straight off the tree is a childhood experience I am afraid I can't replicate in the United Kingdom. Still, I can buy good French or Italian figs, a day or two old, from La Fromagerie in London. Good figs are heavy and slightly squidgy and have a noticeable sweet smell; they often tend to crack at their base. Stick to those and you'll be fine. But no matter what you do, don't buy under-ripe supermarket figs that have been cargoed here from the ends of the world. Use a very young and creamy goat.

Serves 4

1          shallot finely chopped
½  tsp Dijon mustard

2          tsp pomegranate molasses
salt and black pepper

3          tbsp olive oil, plus extra to finish
1-1/2    cups arugula

¾         cup mixed purple and green basil leaves

8          ripe figs, at room temperature

2-1/2   oz young and creamy goat cheese

Place the shallot, mustard and pomegranate molasses in a medium bowl. Add some salt and pepper and whisk vigorously
as you slowly pour in the olive oil. You are aiming for a homogenous dressing.

Add most of the arugula and basil leaves to the dressing, reserving some to finish the salad, and toss gently. Lift the dressed leaves onto a large serving plate, spreading them out to line it

Cut the figs vertically into quarters and arrange over the leaves. Next, dot the figs and leaves with teaspoonfuls of cheese. Scatter the reserved leaves on top, drizzle with extra oil and season with some salt and pepper.