Ingredients

• 150 g fresh arugula
• 6 piece fresh figs
• 80 g walnuts
• 100 g feta cheese
• 1 slice red onion
• 3 tbsp extra virgin olive oil
• 1 tbsp pomegranate molasses
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. Toast the walnuts

   Roughly chop the walnuts into chunky pieces. Heat a dry skillet over medium heat for 1 minute. Add walnuts and toast for 3-4 minutes, stirring frequently, until they smell nutty and turn golden brown. Do not let them burn or they will taste bitter.

2. Prepare the figs

   Wash the figs gently under cold water and pat completely dry with paper towels. Remove stems and cut each fig into 6-8 wedges from top to bottom. The figs should feel soft but not mushy when gently squeezed. Do not cut too far in advance or they will release too much juice.

3. Make the dressing

   In a small bowl, whisk together olive oil, pomegranate molasses, lemon juice, and honey for 1-2 minutes until well combined and slightly emulsified. The mixture should look glossy and unified. Do not make this too far ahead as the flavors will separate.

4. Prepare remaining ingredients

   Wash arugula leaves thoroughly and spin dry completely. Slice the red onion into paper-thin half-moons. Crumble the feta cheese into bite-sized chunks with your fingers. All components should be ready before assembling. Do not let wet arugula sit or it will become soggy.

5. Assemble the salad

   Place arugula in a large serving bowl. Add fig wedges, toasted walnuts, and red onion slices. Drizzle the dressing over everything and toss gently with clean hands or salad tongs for 1-2 minutes until evenly coated. Do not overdress or the leaves will wilt immediately.

6. Final seasoning and serving

   Scatter crumbled feta over the top and season with a pinch of salt and freshly ground black pepper. Serve immediately at room temperature for best flavor and texture. Do not let the dressed salad sit for more than 10 minutes or it will become watery.

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