FIG, PROSCIUTTO & RADICCHIO SALAD

SERVES 6. PREP 5 MINS. COOK 20 MINS

INGREDIENTS

• 4 slices sourdough bread, torn

• 100ml extra virgin olive oil

• 4 figs, halved

• 2 tbsp honey

• ⅓ cup (80ml) balsamic vinegar

• 150g mixed salad leaves (mesclun)

• 1 small radicchio, leaves torn

• 8 thin slices prosciutto, torn

• 150g English stilton or other bluevein cheese, crumbled

METHOD

1 Preheat oven to 180C. Place the sourdough on a baking paper-lined baking tray and drizzle with 1 tbsp of 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 ⅓ cup (80ml) oil, 2 tbsp of 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.

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