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How to make Fig, prosciutto and radicchio salad

Yield = 6
Prep time: 0:05
Cook time: 0:20
Total time: 0:25

Ingredients

  • 4 slices sourdough bread, 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

  • Step 1 Preheat oven to 180C. Place the sourdough on a baking paper-lined baking tray and drizzle with 1 tablespoon oil.
  • Step 2 Bake for 8-10 minutes until golden and crisp. Remove from tray and set aside.
  • Step 3 Place figs, skin-side down, on tray, drizzle with honey and half the balsamic. Bake for 6-8 minutes until starting to collapse.
  • Step 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.
  • Step 5 Toss to combine. Arrange on a platter and garnish with baked figs to serve.