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.

  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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