Radicchio, fig & goat cheese salad with raspberry vinaigrette
Baby gem lettuce
For the raspberry vinaigrette:
1/2 cup raspberry vinegar
1/2 cup olive oil
2 Tbsp wholegrain mustard
One sprig of rosemary
1. Preheat your oven to 200°C. Place your prosciutto on a lightly greased baking sheet.
2. Score a few of the figs and stuff with goat cheese. Lightly grill both for a few minutes or until the prosciutto is crispy and the goat cheese is melted and golden.
3. Toss the rest of the ingredients into your salad bowl and top with the figs and prosciutto.
4. For the raspberry vinaigrette, whack the rosemary with the back of a heavy spoon to release the oils. Add all of the vinaigrette ingredients into a jar and shake. Remove the rosemary sprig and serve with your salad.
We used these earthy looking Muuto servers to serve our radicchio salad. Aren’t they grand? If radicchio has you raising your eyebrows in confusion, check this out for an explanation on various leafy greens.