Fig and prosciutto salad
7
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Walnuts
¼ cup(s)
Uncooked radicchio
2 cup(s)
Fresh watercress
2 cup(s)
Balsamic vinegar
1 tbsp(s)
Figs
4 medium
Lean prosciutto
4 slice(s)
Soft-type goat cheese
120 gm
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.
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