Prep time 10 mins Cook time 5 mins Total time 15 mins Serving size: 4
For the Salad
1 Shallot – thinly sliced and soaked in
2 Tbsp Red Wine
5 Tbsp Pinot Noir Balsamic Dressing
1 Bunch Pea Tendrils or Baby Spinach leaves
4 oz Goat Cheese – crumbled
3 Fresh Figs quartered or dried Figs soaked in wine and thinly sliced
2 Tbsp Pomegranate Seeds
For the Dressing
2 Tbsp Pinot Noir Balsamic Reduction
2 Tbsp Olive Oil
1 Tbsp Lavender Honey
Sea Salt and Fresh Pepper to taste
For Pinot Noir Balsamic Reduction
½ cup Pinot Noir or other fruity red wine
½ cup Balsamic Vinegar
1 Tbsp Honey
For the Pinot Noir Balsamic Reduction: Combine the wine, balsamic vinegar, and honey in a small saucepan and stir well. Simmer for about 15 to 20 minutes over medium-high heat or until it gets a syrupy consistency. You should have about ⅓ cup. Let it cool.
In a small glass bowl combine the thinly sliced shallot and the fruity red wine and set aside.
Whisk the dressing together in a large salad bowl.
Add pea tendril leaves and some of the tender curly tendrils to the bowl. Then add the shallot slices and toss well.
Scatter the goat cheese, fig slices and a few pea tendril curls on top. Gently toss and finally decorate with pomegranate seeds.
Cooking Notes: you can make the Pinot Noir Balsamic reduction a few days ahead it keeps in the refrigerator for 4 – 5 days.