Make the Rosemary Fig Balsamic Vinaigrette. In a small bowl, combine the Rosemary Olive Oil, Black Mission Fig Dark Balsamic, shallot, salt and pepper. Give it a good whisk and set aside for at least 10 minutes, allowing the flavors to meld.
In a large bowl, dress the radicchio leaves and pear slices with 2 tbsp of the vinaigrette and a very light sprinkle of salt. Toss to coat.
Top the radicchio leaves with the pomegranate seeds and blue cheese. Finish with an additional drizzle of Fig Balsamic if desired!
4 servings