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Photo of Fig and prosciutto salad by WW

Fig and prosciutto salad

7
Points® value
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy

Ingredients

Walnuts

¼ cup(s), coarsely chopped

Uncooked radicchio

2 cup(s)

Fresh watercress

2 cup(s), sprigs

Balsamic vinegar

1 tbsp(s), white variety

Figs

4 medium, quartered

Lean prosciutto

4 slice(s)

Soft-type goat cheese

120 gm, crumbled

Olive oil

1 tbsp(s)

Instructions

  1. Preheat oven to 350°F. 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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