Food and Wine Magazine, May 2014, p.150
5 Stars
I've been seeing figs in the grocery store and then found this recipe I'd torn out of the magazine back from 2014. So glad we made this salad as it's now one of my FAVORITE! Definitely restaurant-worthy. I can see this easily being a $16 salad in a high-end restaurant. We had this with Savory Cheese Souffles.
Ingredients: Tuscan kale, Belgian endive, radicchio, figs, prosciutto, Gorgonzola cheese, walnuts, mascarpone cheese, apple cider vinegar, extra-virgin olive oil, walnut oil, salt, pepper
Notes/Tips:
- I'm not a radicchio fan and raw kale in salads is just, eh... so we substituted mixed greens & arugula
- Made half the dressing -- which still made a lot! Make 1/4 next time
- Didn't want to buy walnut oil so substituted extra-virgin olive oil
- Used Gorgonzola crumbles
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