Fig, prosciutto and radicchio salad

Cooking Salads Fig, prosciutto and radicchio salad

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

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180C. 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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4 slices sourdough, torn
100ml extra virgin olive oil
4 figs, halved
2 tbsp honey
1/3 cup balsamic vinegar
150g mixed salad leaves
1 small radicchio, leaves torn
8 thin slices prosciutto, torn
150g English stilton or other blue-vein cheese, crumbled

Adv

Autors
Preparation time
5
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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