If I had to come up with a list of my favorite bands on the fly, it would not include Aerosmith. Not that I dislike them, they just aren’t among my top favorites. Similarly, Armageddon is a movie I liked but wouldn’t be at the top of my list of favorite movies.
So why is it that that song I Don’t Wanna Miss a Thing is one of the most common songs I get stuck in my head?
Again, not a bad song – just not my favorite. But it must have some unique catchy-ness because it was playing in my head as I uploaded these photos and somehow seemed very appropriate. I couldn’t help thinking, “I don’t want YOU to miss a thing. Not the bright green arugula, tender grilled figs, caramelized grilled purple onions, succulent shredded duck or the just-slightly-melted manchego.”
And so I chose the photographs accordingly, so you’d get a hint of every carefully chosen bite that made this salad come together deliciously.
I haven’t yet mentioned the dressing. It’s tart, tangy, and a little smokey. And a lot wonderful. I used a yogurt base to keep it on the lighter side, but it’s plenty lively from bright mint and pomegranate, while balsamic vinegar and cumin add depth of flavor. Try it as I did here, with grilled figs, duck and manchego; or drizzled over mixed greens with sausage, goat cheese, and dried figs or even dates if fresh are not available.
Pomegranate-Cumin Yogurt Dressing
Adapted from Bon Appetit, August 2010
3 tablespoons olive oil
5 tablespoons balsamic vinegar
3 tablespoons chopped fresh mint leaves
2 tablespoons pomegranate molasses (can be reduced from 1/2 cup pomegranate juice)
6 tablespoons minced shallots
1/2 cup / 4oz nonfat plain Greek yogurt
Combine all ingredients in a blender and whisk until smooth. Store in refrigerator, tightly covered, for up to one week.