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Fig, prosciutto and radicchio salad
Fig, prosciutto and radicchio salad
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Brighten your day with a vibrant fig, prosciutto, and radicchio salad.
Ingredients:
  • 4 figs, halved
  • 4 slices sourdough bread, torn
  • 100ml extra virgin olive oil
  • 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:
  • Preheat your oven to 180C. Place the sourdough on a baking paper-lined tray and generously drizzle with 1 tablespoon of oil.
  • Bake until perfectly golden and crisp for 8-10 minutes. Then, remove from the tray and set aside.
  • Arrange figs, skin-side down, on a tray, then generously drizzle with honey and half of the balsamic. Bake for 6-8 minutes until they begin to soften and collapse.
  • Combine the remaining 1/3 cup (80ml) oil, 2 tablespoons balsamic vinegar, and fig cooking juices in a bowl. Season to taste. Add the salad leaves, prosciutto, cheese, and croutons to the same bowl.
  • Combine the ingredients by tossing them together. Place them elegantly on a platter and add beautifully baked figs for a stunning presentation.

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