Ingredients for 4

120 g arugula (rocket) (4 oz / about 4 cups loosely packed)
8 fresh figs, quartered (about 300 g / 10½ oz)
40 g Parmesan cheese, shaved (1½ oz / about ½ cup loosely packed)
30 g pistachios, lightly toasted and roughly crushed (1 oz / about ¼ cup)
80 g pomegranate seeds (arils) (2¾ oz / about ½ cup)
Soft Framboise Vinaigrette:
- 45 ml extra virgin olive oil
  (3 tbsp)
- 15 ml raspberry vinegar (framboise vinegar) (1 tbsp)
- 10 ml fresh lemon juice
  (2 tsp)
- 5 ml honey (1 tsp)
- 2 ml sea salt
  (½ tsp or to taste)
- Freshly ground black pepper to taste

Recipe

Spread the arugula over a large serving platter or bowl as the base.
Arrange the quartered figs evenly over the greens.
Sprinkle over the shaved Parmesan, crushed pistachios, and pomegranate seeds.
In a small bowl, whisk together the olive oil, raspberry vinegar, lemon juice, honey, salt, and pepper until the dressing is smooth and lightly emulsified.
Drizzle the soft framboise vinaigrette over the salad just before serving.
Toss gently or serve composed to preserve the visual contrast of ingredients.

Chef’s Tip: Add the pomegranate seeds at the very end to keep their texture fresh and juicy.

Did You Know?

In European salads, figs are valued for their natural sweetness and soft texture, which contrast beautifully with bitter greens like arugula and radicchio. They are often paired with cheeses, nuts, and tangy vinaigrettes to create balanced dishes that highlight seasonal Mediterranean and late-summer produce.