Dried Fig and Blue Cheese Salad with Pomegranate Vinaigrette

Ingredients

• 2 ounces cheese blue crumbled
• 1 teaspoon dijon mustard 
• 18  mission figs dried
• 2 tablespoons honey 
• 0.3 cup olive oil 
• 0.3 teaspoon pepper freshly ground
• 16 oz pomegranate juice 2 cups
• 9 cups mesclun salad greens 
• 0.3 teaspoon salt 

Equipment

• bowl
• sauce pan
• whisk
• slotted spoon

Directions

1. Place figs and pomegranate juice in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer 10 minutes or until figs are softened.
2. Remove figs with a slotted spoon; set aside.
3. Bring pomegranate juice to a boil over medium-high heat; boil 2 minutes or until syrupy and reduced to 1/3 cup.
4. Transfer reduction to a bowl; let cool to room temperature.
5. Add honey and next 3 ingredients to pomegranate reduction; stir with a wire whisk. Gradually whisk in oil.
6. To serve, divide mesclun greens among 6 serving plates; top each salad with 3 figs.
7. Drizzle evenly with vinaigrette, and sprinkle with blue cheese.
8. Serve immediately.
9. Make-Ahead Note: Cooked figs and vinaigrette can be stored in refrigerator up to 2 days.