Brussels sprout and fig salad

Ingredients

• 3 cups brussels sprouts, leaves only
• 3 dried Kalamata figs, chopped
• 1 tbsp dried currants
• 2 tbsp pine nuts, toasted
• 50 g Greek kefalogaviera cheese, shaved

Dressing

• 1 tbsp pomegranate molasses
• ¼ cup extra virgin olive oil
• 1 tbsp honey
• 2 tbsp red wine vinegar
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• ½ clove garlic, minced
• salt and cracked pepper, to taste

Chilling time 1 hour

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

To make the dressing, combine all the ingredients and whisk. Store in the fridge for at least 1 hour.

Place the brussels sprouts, figs, currants, pine nuts and cheese in a large bowl. Toss to combine. Drizzle the dressing over the salad and mix well.

Divide the salad among plates and serve.

© 2012 Maria Benardis