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Roasted Fig and Prosciutto Salad

Food Network Canada
Yields
4 servings

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.

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ingredients

Roasted Fig

4
large black mission figs
2
Tbsp red wine
1
Tbsp balsamic vinegar

Dressing

2
Tbsp olive oil
Salt and pepper

Salad

2
cup shredded radicchio
2
cup baby arugula
½
cup shaved parmesan cheese
8
slices prosciutto
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directions

Step 1

Preheat oven to 400 F.

Step 2

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.

Step 3

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.

Step 4

Combine radicchio and arugula in a small bowl, pour dressing over greens and toss to coat.

Step 5

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.

Rate Recipe

My rating for Roasted Fig and Prosciutto Salad
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