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Photo of Fig and prosciutto salad by WW

Fig and prosciutto salad

8
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Moderate
The flavour combination of fig and prosciutto will keep you coming back for seconds.

Ingredients

Walnuts

¼ cup(s), (25g)

Radicchio

1 small, leaves torn

Watercress

2 cup(s), sprigs

Balsamic dressing

1 tbs, white

Figs

4 medium, quartered

Prosciutto fat trimmed

50 g, (4 thin slices) torn

Soft goat's cheese

120 g, crumbled

Olive oil

1 tbs

Instructions

  1. Preheat oven to 180°C. Spread the walnuts on a baking tray and bake for 4 minutes or until lightly toasted. Set aside to cool slightly before coarsely chopping.
  2. Discard the outer leaves of the radicchio. Tear the inner leaves in half lengthways. Combine the radicchio and watercress in a large bowl and gently toss with the balsamic.
  3. Arrange the radicchio, watercress and balsamic salad on serving plates and top with the fig, prosciutto and goat’s cheese. Drizzle with the oil and scatter over the walnuts. Season with pepper.

Notes

VARIATION: Add red onion (thinly sliced) or swap goat’s cheese for Buffalo mozzarella.

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