3Fresh Figs quartered or dried Figs soaked in wine and thinly sliced
2TbspPomegranate Seeds
For the Dressing
2TbspPinot Noir Balsamic Reduction
2TbspOlive Oil
1TbspLavender Honey
Sea Salt and Fresh Pepper to taste
For Pinot Noir Balsamic Reduction
1/2cupPinot Noir or other fruity red wine
1/2cupBalsamic Vinegar
1TbspHoney
Instructions
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 1/3 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.
Notes
J+C Cooking Notes: you can make the Pinot Noir Balsamic reduction a few days ahead it keeps in the refrigerator for 4 - 5 days.