A vibrant tapestry of flavors and textures, this salad features the sweetness of figs and apples, the tartness of pomegranate, and the crunch of almonds, all harmonized by a creamy vinaigrette and salty feta. It's an explosion of seasonal goodness in every mouthful!

Follow The Directions

01

Step

In a small food processor or blender, combine the white wine vinegar, extra-virgin olive oil, sour cream, and Dijon mustard. Puree until the dressing begins to emulsify, approximately 30 seconds.

02

Step

Add the chopped green onion and minced garlic to the dressing. Process until the mixture is completely smooth, about 30-45 seconds more. Season generously with salt and freshly ground black pepper to your preference.

03

Step

Place the mixed salad greens in a large salad bowl. Add the vinaigrette dressing gradually, tossing gently to coat the leaves evenly. Be careful not to overdress the salad.

04

Step

Divide the dressed salad greens among four individual salad bowls.

05

Step

Artfully arrange the halved fresh figs, chopped Granny Smith apple, pomegranate seeds, sliced almonds, and crumbled feta cheese atop each salad.

For a richer flavor, try toasting the sliced almonds lightly before adding them to the salad.
If you don't have sour cream, plain Greek yogurt can be used as a substitute.
Adjust the amount of vinaigrette according to your taste preference. Start with less and add more as needed.
The salad is best served immediately to preserve the crispness of the ingredients.

Abel Koss

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