Fig and Radicchio Salad

7

PREP TIME

15 min

TOTAL TIME

15 min

Serves

6

Fig and Radicchio Salad

(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

  1. Dressing: Whisk vinegar, oil, honey and Dijon in a small bowl. Season with pepper.
  2. Salad: Arrange greens on a platter. Top with figs and mozzarella. Sprinkle with chopped hazelnuts and pomegranate seeds.
  3. 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.

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