Califonia Bountiful
Side Dish

Spinach salad with pomegranates

Say goodbye to the boring side salad with this bowl of crisp baby spinach, sweet pomegranate seeds and tangy goat cheese. Drizzled with a fig balsamic reduction, this salad is a healthy feast of fresh and seasonal ingredients.

Chef Ben Mattman
JW Marriott, San Francisco

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Fig balsamic reduction
1 lb. fresh Black Mission figs, chopped
1/3 cup red wine
1 tbsp. balsamic vinegar
1/2 tsp. sugar
1/8 tsp. salt
1/8 tsp. fresh ground pepper
1 sprig fresh thyme

Spinach salad
1 (10-oz.) bag baby spinach leaves
1/4 red onion, sliced very thin
1 cup halved cherry tomatoes
1/2 cup goat cheese wedges
Pinch of crushed red pepper
Salt and pepper, to taste
1 pomegranate, peeled and seeds separated


To make reduction: Combine all ingredients in a saucepan with 1/2 cup water. Cover; bring to boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes. Let cool slightly. Remove thyme sprig and use a rubber spatula to press mixture through a large-holed sieve. Makes 2 cups. Leftovers may be refrigerated for later use.

To make salad: Place spinach in a salad bowl. Top with onion, tomatoes and cheese. Add red pepper flakes, salt and pepper. Sprinkle pomegranate seeds over the top and drizzle with 4 tbsp. fig balsamic reduction, or to taste.

Serves 4

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