– Peel and grate the ginger.
– In a bowl, mix the vinegar with the oil, agave syrup, grated ginger, peeled and finely chopped garlic clove, a pinch of salt, a pinch of pepper and the spices of your choice (here I added 1 pinch of Espelette chili powder, cumin powder and cinnamon).
– Cut figs in 2 or in slices. Cut the pomegranate and remove the seeds. Dry-roast the almonds in a pan and crush them.
– Mix the mesclun with the vinaigrette in a salad bowl.
– Divide the mesclun among 4 plates, add the fig slices, pomegranate seeds and sprinkle with almonds before enjoying!
Bon appétit