In a small mason jar, combine chopped shallots, Dijon mustard, pomegranate molasses, olive oil, a small pinch of kosher salt and a few turns of freshly ground black pepper. Secure the lid on the jar and shake vigorously. No jars available? You can also make this dressing in a small bowl combining ingredients with a whisk.

Place the arugula and basil leaves in a large salad bowl. Drizzle with the dressing and gently toss to combine.

Arrange quartered figs over the arugula and basil. Using a small spoon, scoop chunks of the goat cheese over the salad. Drizzle with a little extra olive oil and finish with a sprinkling of kosher salt and black pepper.