SunningHill Jill Kids
Feb 21 · 1 min read

Serves 4–6

1 bunch of watercress or baby spinach, finely chopped and 2 cups fresh arugula

1 large fresh pear sliced 1/4 inch thick tossed in a little lemon juice

1/2 cup unsulfured dried figs

1/2 cup sheep or goat feta cheese, crumbled

1/4 cup shelled and lightly crushed pistachio’s

1 tbsp fresh sage leaves

1/4 cup extra virgin olive oil

pomegranate seeds to garnish and juice for figs

Pomegranate Drizzle

2 tbsp. pomegranate molasses

1 tsp. honey

Heat a griddle pan on high and quickly sear pear slices on each side for just a few minutes. Soak figs in the juice of the pomegranate seeds to rehydrate. Blend the sage with the olive oil. To serve, toss leaves with just enough to lightly coat then pile on a plate and arrange the pears, figs, and cheese over the top. Mix molasses and honey, drizzle over, and garnish with nuts and pomegranate seeds.


SunninghillJill Kids

SunningHill Jill Kids

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SunninghillJill Kids

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