Salad

Fig, prosciutto and radicchio salad

fig-prosciutto-and-radicchio-salad

Fig, prosciutto and radicchio salad

Add some colour to your day with this fresh fig, prosciutto and radicchio salad.

Salad is never more appetizing than when served in a large wooden bowl

Dorothy Draper

INGREDIENTS

  • 4 slices sourdough, torn
  • 100ml extra virgin olive oil
  • 4 figs, halved
  • 2 tablespoons honey
  • 1/3 cup (80ml) balsamic vinegar
  • 150g mixed salad leaves (mesclun)
  • 1 small radicchio, leaves torn
  • 8 thin slices prosciutto, torn
  • 150g English stilton or other blue-vein cheese, crumbled

Fig, prosciutto and radicchio salad

Fig, prosciutto and radicchio salad Fig, prosciutto and radicchio salad Add some colour to your day with this fresh fig, prosciutto and radicchio salad. INGREDIENTS 4 slices sourdough, torn 100ml extra virgin olive oil 4 figs, halved 2 tablespoons honey 1/3 cup (80ml) balsamic vinegar 150g mixed salad leaves (mesclun) 1 small radicchio, leaves torn 8 thin slices prosciutto, torn 150g English stilton or other blue-vein cheese, crumbled METHOD 1. Preheat oven to 180°C. Place the sourdough on a baking paper-lined baking tray and drizzle with 1 tablespoon oil. 2. Bake for 8-10 minutes until golden and crisp. Remove from tray and set aside. 3. Place figs, skin-side down, on tray, drizzle with honey and half the balsamic. Bake for 6-8 minutes until starting to collapse. 4. Whisk remaining 1/3 cup (80ml) oil, 2 tablespoons balsamic and fig cooking juices in a bowl. Season. Transfer to a bowl with the leaves, prosciutto, cheese and croutons. 5. Toss to combine. Arrange on a platter and garnish with baked figs to serve. Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 4 slices sourdough, torn
  • 100ml extra virgin olive oil
  • 4 figs, halved
  • 2 tablespoons honey
  • 1/3 cup (80ml) balsamic vinegar
  • 150g mixed salad leaves (mesclun)
  • 1 small radicchio, leaves torn
  • 8 thin slices prosciutto, torn
  • 150g English stilton or other blue-vein cheese, crumbled

Instructions

  • 1. Preheat oven to 180°C. Place the sourdough on a baking paper-lined baking tray and drizzle with 1 tablespoon oil.
  • 2. Bake for 8-10 minutes until golden and crisp. Remove from tray and set aside.
  • 3. Place figs, skin-side down, on tray, drizzle with honey and half the balsamic. Bake for 6-8 minutes until starting to collapse.
  • 4. Whisk remaining 1/3 cup (80ml) oil, 2 tablespoons balsamic and fig cooking juices in a bowl. Season. Transfer to a bowl with the leaves, prosciutto, cheese and croutons.
  • 5. Toss to combine. Arrange on a platter and garnish with baked figs to serve.

METHOD

  • 1. Preheat oven to 180°C. Place the sourdough on a baking paper-lined baking tray and drizzle with 1 tablespoon oil.
  • 2. Bake for 8-10 minutes until golden and crisp. Remove from tray and set aside.
  • 3. Place figs, skin-side down, on tray, drizzle with honey and half the balsamic. Bake for 6-8 minutes until starting to collapse.
  • 4. Whisk remaining 1/3 cup (80ml) oil, 2 tablespoons balsamic and fig cooking juices in a bowl. Season. Transfer to a bowl with the leaves, prosciutto, cheese and croutons.
  • 5. Toss to combine. Arrange on a platter and garnish with baked figs to serve.

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