Side

Fig, prosciutto and radicchio salad

Name: Fig, prosciutto and radicchio salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
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

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

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.