This elegant salad is a mix of sweet, salty, creamy and crunchy. It can be served as a side dish or first course.
- 1/4 cup aged balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 to 4 tablespoons olive oil
- Salt and pepper, to taste
- 1 head radicchio, sliced
- 3 cups mache rosettes
- 8 fresh figs, quartered
- 3 ounces prosciutto, chopped
- 1/4 cup crumbled blue cheese
- 1/4 cup toasted pistachios
In a small bowl, whisk together vinegar, mustard and honey. Drizzle in oil, while whisking, to create an emulsified vinaigrette. Season with salt and pepper. Set aside.
Divide radicchio, mache, figs and prosciutto among four plates. Drizzle with dressing and sprinkle with blue cheese and pistachios. Serve immediately.
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