Fig Pomegranate Salad

serves 8

1 small shallot, diced
⅓ cup olive oil
⅓ cup balsamic vinegar
3 Tbsp honey
½ tsp cinnamon
½ tsp Tabasco
½ tsp salt
¼ tsp ground black pepper
6 oz. mixed greens
6 oz. arugula
6 fresh figs, sliced
1 pomegranate, seeded
goat cheese, loosely crumbled
½ cup pecans, toasted

Add shallot to wide-mouth canning jar. Top with olive oil, vinegar, honey, cinnamon, Tabasco, salt and pepper, and shake until well combined. Refrigerate 30 minutes. Arrange greens in a serving bowl and top with fig slices, pomegranate seeds, goat cheese and toasted pecans. Dress salad with vinaigrette just before serving.