Fig Mizuna Salad with Thai Basil

This is a hello/goodbye kind of salad. Bittersweet for the short window when it is possible. Figs are on their way out and the asian greens like mizuna are just coming in. That makes this fleeting culinary combination all the more delightful. This is based on an Ottolenghi salad from Plenty.

Fig Mizuna Salad (adapted from Plenty)

for the dressing

4 tablespoons olive oil

1 tablespoon minced shallot

1/2 teaspoon mustard

2 teaspoons pomegranate molasses

1/4 teaspoon kosher salt

for the salad

1 generous handful of arugula

1 generous handful of mizuna

8 figs quartered

3 ounces crumbled gorgonzola

1/2 cup chopped hazelnuts

3/4 cups thai basil leaves

Put the oil, shallot, mustard, pomegranate molasses and salt and pepper to taste in a jar with a lid. Shake vigorously until well combined. If it is too thick, add a little more oil. Taste and correct seasonings.

Put arugula and mizuna into a salad bowl and toss with dressing reserving some dressing for final finishing. Lay greens out on 4 salad plates. Top each with figs, gorgonzola, hazelnuts and basil leaves. Drizzle with remaining dressings.