Dried Fig And Blue Cheese Salad With Pomegranate Vinaigrette

• 18 dried mission figs
• 1 (16-oz.) bottle pomegranate juice (2 cups)
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup olive oil
• 9 cups mesclun salad greens
• 2 ounces blue cheese, crumbled

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

figs, pomegranate juice, honey, mustard, salt, freshly ground pepper, olive oil, salad greens, blue cheese

Taken from www.myrecipes.com/recipe/dried-fig-blue-cheese-salad-with-pomegranate-vinaigrette (may not work)