The deep, fruity flavor of black fig vinegar is worth seeking out at a gourmet store or from a mail order source. The vinegar is sweetened with black fig juice. My favorite brand is Cuisine Perel fig vinegar. In a pinch, raspberry vinegar may be substituted.

Ingredients:

Black Fig Vinaigrette:
3/4 cup extra-virgin olive oil
1/3 cup black Mission fig vinegar or raspberry vinegar
2 tablespoons honey
2 cloves garlic, minced
Sea salt and freshly ground black pepper, to taste
Salad:
2 tablespoons salted butter
6 Seckel pears
6 cups frisée
12 thin slices Vidalia or another sweet onion
Sea salt and freshly ground black pepper, to taste
Black fig vinaigrette (from recipe)
8 ounces feta cheese, preferably from France
Seeds from 1 pomegranate

Directions:

For the black fig vinaigrette: Place the olive oil, vinegar, honey, garlic, salt, and pepper in a bowl or bottle and mix well. Refrigerate leftovers.

For the salad: In a cast-iron skillet or large, heavy sauté pan, melt the butter. Slice each pear in half lengthwise, and remove the seeds with a melon ball scoop. Place the pears, flesh side down, in the pan. Sauté until light brown. Turn over and cook an additional 1 minute. Set aside.

In a large salad bowl or on a platter arrange the frisée and onion slices. Season with salt and pepper. Add 3/4 of the fig vinaigrette. Toss to coat evenly. Place the pear halves on top of the frisée. Crumble the feta on top. Sprinkle the pomegranate seeds on top. Drizzle with the remaining vinaigrette.

Makes 6 to 8 servings.