Palestinian Labneh and Makdous salad with pomegranate balsamic vinaigrette

 

The salad is really simple, greens, labneh, makdous and dressing. 

Muwasem Labneh

Traditional for Palestinian cuisine, thick and salty cheese made of strained yogurt and dipped in oil.

Makdous (also called magdoos) is one of the staples in the Levantine * pantry. Simply put, it is tiny stuffed eggplants that are pickled and preserved in olive oil.

The greens are simply a handful of mixed greens. I suggest mint, Baby Red Romaine Lettuce, Baby Red Oakleaf Lettuce, Baby Redleaf Lettuce, Lolla Rosa, Tango, Mizuna, Baby Green Chard, Arugula, Baby Red Chard, Baby Green Oakleaf Lettuce, Tatsoi, Baby Greenleaf Lettuce or a combination of some of these.

Pomegranate balsamic salad dressing

Juice of one lemon (about 1/4 cup)
1/4 cup olive oil
1/4 cup or 4 tablespoons balsamic vinegar
1/4 cup or 4 tablespoons pomegranate molasses
1 clove of garlic, minced
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1/2 teaspoon salt, to taste
black pepper, to taste

Prepare the dressing

Add all the ingredients to a jar, close the lid and give it a good shake.Set aside

Place the salad greens in a bowl, add the salad dressing and toss to coat

Arrange the greens in a serving bowl

Top with the 4 labneh balls and 5 makdous slices.

* Levantine cuisine is a fusion of culinary traditions that has developed over the course of millennia in the Levant region of the Middle East.