Fig and Radicchio Salad
13
- Prep Time15 mins
- Total Time15 mins
- Makes6 servings
(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)
This fresh and fruity salad features fig, pomegranate and toasted hazelnuts — a fall fantasy.
Dressing
1/4 cup white balsamic vinegar
1/4 cup olive oil
1 tbsp honey
2 tsp Dijon mustard
Salad
8 cups mixed greens, such as radicchio and red and green leaf lettuce
6 fresh figs, quartered
250 g ball fresh mozzarella, torn into small pieces
1/2 cup toasted, chopped hazelnuts, (see Kitchen tip)
1/2 cup pomegranate seeds
1/2 cup small basil leaves
1/2 tsp flaked sea salt, (optional)
Instructions
Dressing: Whisk vinegar, oil, honey and Dijon in a small bowl. Season with pepper.
Salad: Arrange greens on a platter. Top with figs and mozzarella. Sprinkle with chopped hazelnuts and pomegranate seeds.
Just before serving, drizzle salad with dressing, then sprinkle with basil and salt.
Kitchen tip
Toast hazelnuts in a 400F oven for 5 min. Then transfer to a tea towel. Rub until most of the skins flake off nuts.