Fizzy Pomegranate and Walnut Stuffed Fig Salad with Sour Cherry Dressing

Instructions

1. 1

   Toast the walnuts in a dry pan over medium heat until fragrant, about 5 minutes. Let cool completely. Roughly chop the toasted walnuts.

   ~5 min
2. 2

   In a mixing bowl, combine the chopped walnuts, honey, and cinnamon. Mix well to form a cohesive paste. If it seems too dry, add a tiny bit more honey.

   ~2 min
3. 3

   Cut a small 'X' into the bottom of each fig, without cutting all the way through. Gently spread the cut open to create a pocket.

   ~5 min
4. 4

   Spoon or pipe the walnut mixture into the center of each fig. Press gently to fill.

   ~10 min
5. 5

   In a small saucepan, combine the dried sour cherries and water. Bring to a simmer over medium-low heat and cook for 10 minutes, or until the cherries have softened and released their juices. Remove from heat.

   ~10 min
6. 6

   Strain the sour cherry liquid into a clean bowl, pressing gently on the cherries to extract as much liquid as possible. Discard the cooked cherries.

   ~2 min
7. 7

   Whisk the lemon juice, olive oil, salt, and black pepper into the sour cherry liquid to create the dressing. Taste and adjust seasoning as needed.

   ~3 min
8. 8

   Arrange the stuffed figs on a serving platter or in a large bowl.

   ~1 min
9. 9

   Scatter the pomegranate seeds over and around the stuffed figs.

   ~1 min
10. 10

    Just before serving, gently pour the chilled sparkling water over the salad. This will create a light fizz and a refreshing texture.

    ~1 min
11. 11

    Drizzle the sour cherry dressing generously over the entire salad.

    ~1 min