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 3

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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