A sensational and pretty first course. Sometimes I use gorgonzola instead of shaved Parmesan for a different take. The peppery lettuce contrasts with the sweetness of the figs giving the salad a sweet, hot bite.
Recipe courtesy of Lucy Waverman, Food Author and Columnist.
Preheat oven to 400 F.
Cut figs in quarters but not through base, so that they sit open like a flower. Place figs in a small baking dish and sprinkle over red wine and balsamic vinegar. Bake figs for 10 minutes or until figs are soft and juicy.
Remove figs from dish and let cool. Drain juices into a bowl and whisk in oil. Season with salt and pepper to taste. Cool. If dressing is not tart enough add a little more balsamic.
Combine radicchio and arugula in a small bowl, pour dressing over greens and toss to coat.
Divide dressed greens in a mound between 4 small plates. Sprinkle with shaved parmesan. Add prosciutto around the outside of the salad and top with a fig.