Figs with basil, goats curd and pomegranate vinaigrette

Ingredients:

1. 1 shallot

2. 1/2 tsp Dijon mustard

3. 2 tsp pomegranate molasses

4. 3 tbsp olive oil

5. 40g rocket

6. 20g basil leaves

7. 8 figs

8. 70g goats curd

9. salt and pepper taste

Directions:

1. Finely dice the Shallot.

2. Place the shallots, mustard and pomegranate molasses in a medium bowl. Whisk vigorously as you slowly pour in the olive oil. Add the salt and pepper to taste and mix well.

3. Add most of the rocket and basil leaves to the dressing (reserve some to finish the salad) and gently toss. Set aside.

4. Cut the figs vertically into quarters.

5. To serve make a bed of the dressed leaves on the plates, add a layer of the fig quarters and teaspoonfuls of the curd. Scatter of the reserved rocket and basil leaves and drizzle with an extra dash of oil.

6. Enjoy!