Pea Tendril Salad with Figs and Pomegranate

Pea Tendril Salad Figs

This simple and healthy Farmers Market Pea Tendril Salad with Figs and Pomegranate is pure magic!

If we could describe our life in winter here in Souther California you would think we are living in a fairy tale where the air is filled with sweet fragrance, glorious trees and flowers are in bloom and the mild salty ocean breeze tickles your face. Well most of the time is pretty much like that except when the welcoming winter storms blow through the coast with much needed rain. A few weeks ago we were greeted with a day just as beautiful as we told you about above and were looking forward to our Saturday market visit. After a quick breakfast and a lengthy beach walk we were off to the market to see what bounty we will find.

Farmers Market Santa Barbara
Santa Barbara Farmers MarketLiving and cooking in Santa Barbara we are deliciously reminded that we are not only right at the ocean but surrounded with rich farmland. Since 1983 the Santa Barbara Certified Farmers Market provides chefs and home cooks with abundance of fresh fruit, vegetables nuts and honey. If cooking is not your thing then you can splurge on the freshly baked pies, breads, local olive oils, nuts and cheeses and the most vibrant flowers you can imagine. This entertaining way of shopping is open for a few hours every day of the week and at different locations in and around Santa Barbara.

Flowers Farmers Market Santa Barbara
Santa Barbara Farmers Market Volleyball
Honey Farmers MArket Santa BarbaraAs we were strolling through the forest of white tents visiting our usual farmers for vegetables, fruits and our “Honey Bear Man” (he has the sweetest local honey), we saw several people eagerly sorting through bunches of greens with white flowers. Of course we had to go there too and as soon as we saw the fresh tender snow pea tendrils we were as giddy as the rest of them.

Pea Tendril Salad Figs PomegranatePea Tendril Salad recipeHave you ever tried them before, perhaps in an Asian restaurant? Do you know how special and rare these little green leaves with delicate curly frills and white as snow flowers are? Immediately we painted a picture of a vivid colorful salad in our minds, filled with fresh green leaves, dollops of white cheese, slices of fresh figs, a few ruby red pomegranate seeds and topped with more delicate tendrils. If you can’t find fresh figs you may use dried ones and slice them and rehydrate them with a little bit of wine or you can just omit them. It will still be a beautiful salad.

Figs
Pomegranate Market JuditPea Tendril Salad Figs recipeWhat shall we make in the fall, perhaps simply sautée them in lemon olive oil and served along side of steamed chicken or fish? Well lets think about that later….Right now we are looking forward to make our magic salad and decide what wine we shall choose to compliment our little feast. We can thank the warm summer-like weather in the month of January and early February so these young shoots could make their delightful appearance. We have not even had winter storms yet and the spring showing itself already.

Pea Tendril Salad Fig recipe

Pea Tendril Salad with Figs and Pomegranate

Prep Time: 10 minutes

Total Time: 15 minutes

Serving Size: 4

Pea Tendril Salad with Figs and Pomegranate

By Judit + Corina

Ingredients

    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
  • 1/2 cup Pinot Noir or other fruity red wine
  • 1/2 cup Balsamic Vinegar
  • 1 Tbsp Honey

Instructions

  1. 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.
  2. In a small glass bowl combine the thinly sliced shallot and the fruity red wine and set aside.
  3. Whisk the dressing together in a large salad bowl.
  4. Add pea tendril leaves and some of the tender curly tendrils to the bowl. Then add the shallot slices and toss well.
  5. 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.

http://glamorousbite.com/recipes/pea-tendril-salad-with-figs-and-pomegranate/

We love to serve this vibrant and healthy salad with a slice of crusty French Baguette to soak up all that goodness. As to the wine we choose a lovely fruity white wine with just a nice acidity like a Chardonnay. We still had a bottle of Gioia Chardonnay (see our video review) and if you are looking for this wine it is no longer in production. Another of Terry Love’s wines that would pair nicely is the Gioia Wine Biacia Bianca Santa Barbara County that is 71% Chardonnay, 14% Muscat of Alexandria, and 15% Pino Gris. This particular Chardonnay had citrus and tropical notes on the nose, light strawberry flavor, crisp and clean with warm mellowness. If you prefer a red wine then a Pinot Noir would pair nicely as well.judit-corina

Roses Wine Pomegranate Salad

56 Comments

  • Joanne says:

    I so wish I could find figs around here! Such a perfect salad!

  • Love fresh figs….this is such a beautiful and delicious salad.

  • My husband went to school at UCSB. These pictures take me back to visiting him. This salad looks delicious! I’ve never cooked with pea tendrils, but the flavors sound delicious : )

    • Hello Natalie! Glad you visited Santa Barbara and hope you enjoyed the Tuesday market on State Street. It is like a party with musicians and street performers. Pea tendrils are a little sweet with touch of bitter taste to them. This salad is very tasty and hope you can find them in the Bay area soon too.
      J+C

  • Southern California sounds a little bit like Greece where I am right now … it’s sunny A LOT and the winter is generally pretty mild. It’s going to be tough going back to the grey UK in a couple months, that’s for sure! Sigh! Anyway, on to your beautiful salad! The twirly peas and pomegranate just make for such beautiful photos! I can see that I’m going to be back here a lot drooling over your wonderful creations!

  • You are in Paradise Helen! Greece must be wonderful in the winter as well… plus you can splurge on all that delightful Mediterranean dishes. Wish we could be there right now since today it is rainy here. Thank you for your kind comment.
    Cheers,
    J+C

  • Juliana says:

    IN my opinion, once you live in Southern California you cannot ever leave…it is a piece of paradise…you cannot beat the weather.
    I love this salad, so refreshing with the fresh figs and pomegranate in between the pea Tendrils…so pretty for the eyes as well.
    Thank you for sharing the pictures of the farmers market…I love it!
    Hope you both are enjoying your week :D

    • Thank you so much Juliana! You are so right about our weather here. Only during the winter Holidays we wish we would be in the snowy mountains. Hope you are having a fabulous weekend too:)
      Cheers,
      J+C

  • Wow, what a fresh and healthy looking salad! Just beautiful!

  • You guys, this looks amazing! I am so glad to have discovered your blog–gorgeous photographs, great writing, and a wonderful recipe! I’ll be on the lookout for pea tendrils at my farmer’s market this weekend!

  • Looks fantastic! Love all your photos!

  • Tim says:

    Great place for the Farmers Market. Haven’t tried pea tendrils before so will grab a bunch if I see them someplace since that salad sounds good.

    • Hi Tim! Now is the perfect time for spring greens at he market so hope you will find them. Every Tuesday we have a market right on State Street. The traffic is rerouted for a few hours but nobody minds the little inconvenience.
      Cheer,
      J+C

  • Angela says:

    Your salad looks phenomenal! I haven’t tried pea tendrils or wine reduction on salad and you inspired me. Looking forward to making it and since I can’t find fresh figs will try your suggestion of dried figs.

    • Thank you Angela! Most of the year we are using dried Mission figs. You can rehydrate them by soaking the figs in wine or water for 15 minutes. We have glass jar in our fridge with sliced figs in white wine for salad or pizza.
      CHeers,
      J+C

  • ok, I am drooling over here! This salad sounds amazing, and looks sooooo beautiful! The photos are incredible! I am always in search of fresh figs but always seem to miss them, not I’m going to have to hunt for them to make this salad!

  • Liz says:

    Truly a gorgeous salad!!! I don’t know if I’ve ever seen pea tendrils/shoots around here, but I’ll have to hit our farmers’ market to look for them. I cannot wait till it stops snowing and we actually see signs of spring here!

    • Hello Liz! We had some cold days with rain storms in Souther California but nothing like the rest of the States this year. Hope spring will be visitng you soon and you can find fresh greens at your local market.
      Stay warm,
      J+C

  • What a wonderful salad! The flavor combo is Gorgeous and I’m really likeing the addition of those figs :”) x

  • This is just stunningly beautiful – what a gorgeous pairing of flavors, colors and textures! I love living vicariously through you as you describe your “fairy tale” surroundings and post such beautiful pics of fresh produce and sun-drenched days. Thanks for the little perk-me-up of this post! :D

  • Oh Shelly, you made our day with your kind comment! We feel very fortunate to be able to enjoy many sun-drenched day in California. Hope to bring more sunny recipes to you!
    Cheers,
    J+C

  • This salad has me dreaming of spring! Beautiful

  • Linda says:

    Your photos are magical; I felt like I just went on a mini-vacation. Wishful thinking!

    The salad looks exquisite. I’ll keep an eye out for those ingredients as I’d love to make this recipe.

  • I adore figs. Growing up we had a fig tree in our back yard and I would climb and eat the figs right off it. This salad looks delicious.

    • Hi Kathy! Our friends have fig trees and it is such a treat when we receive a basket full of them. It must have been heavenly to eat figs right off the tree.
      Cheers,
      J+C

  • Ted says:

    This looks awesome! Always liked heading to the farmers market on weekends to see what they have. Going to try and make my next salad more exciting with pomegranate or figs and try the dressing too.

  • Beautiful blog, full of fresh ingredients and colorful photos. Thank you for the inspiration!

  • Man I’m so jealous of that super awesome farmer’s market! Wish we had something like that close to my area! And that’s such a gorgeous looking salad!

  • The dressing sounds amazing – I love the combination of the wine with balsamic and reducing together would create such a rich flavor. And the goat cheese with figs – delicious. Thanks so much for sharing with Made with Love Mondays and welcome to the series!

    • We are glad you like the salad and the dressing Javelin Warrior! Cooking with wine is such a pleasure and even a small splash gives a layer of rich flavor to the food :)
      J+C

  • Maggie says:

    The salad looks wonderful!
    Although high quality fig and pomegranate are not common here, but I’ll always buy some for cooking if I saw sth nice.
    I like the idea to use goat cheese. I saw lots of recipes using blue cheese in fig salad, which is just too strong for me. Just pinned it to save the recipe. :)

    • Thank you so much Maggie! Sometime blue cheese can be overly pungent in a delicate salad and we both prefer to use the sweeter but tangy goat cheese as well. You can also use dried figs and just slice them thin and place them in a few spoons of warm wine or water bath for 20 minutes and will taste pretty good too :)

  • nipponnin says:

    What a beautiful salad! So refreshing! I have a fig tree in my back yard. It’s not time to harvest yet but I will definitely try when the figs are ripe. Mean while , I will use dried figs. I like your photo styling. The market scenes are delightful!

    • Hope you are having a great weekend nipponnin and thank you for the nice compliments! How wonderful to have your very own fig tree. Dried figs will do just fine for now, we like to rehydrate them with a little water or wine.
      Cheers!
      J+C

  • Min says:

    Thank you so much for sharing these breathtaking pictures! Why have I still not been to Santa Barbara? I like how you ladies think! Loving everything about this vibrant salad.

    • Hello Min, we are glad you enjoyed the photos and the pea tendril salad! The Santa Barbara Farmers Market has so many unique fruits and vegetables so it can be difficult to just choose a few things. We were happy to have found fresh figs there since none of the stores had any. Have a wonderful week!
      Cheers!
      J+C

  • rosita says:

    espero pronto la temporada de higos me encantan linda ensalada y dressing,abrazos

  • oh my! totally love this salad!

  • Travis says:

    This salad looks healthy and fresh! I have to look out for pea tendrils. Haven’t tried them before but they sound good. The dressing is something I can definitely picture having on a variety of salads.

    • Pea tendrils have a unique taste similar to peas, yet very tender and even delicate. Hope you get to try the dressing and it works really nicely on baby spinach leaves as well! J+C

  • Christopher says:

    This pea tendril salad with figs looks so fresh and good! have been looking for a salad recipe and this sounds really unique and delicious. Can’t wait to try.

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