Winter Greens with Roasted Figs & Gorgonzola
The sweet warm figs are a perfect backdrop to the gorgonzola on this salad of greens that are available all winter.
Ingredients
2 heads of radicchio, cut in halves and grilled
1 head of frissee, washed and torn
2 Belgian endive, cut in strips
4 oz gorgonzola
8 dried figs, cut in halves
1/4 cup wine vinegar
1 tsp Dijon mustard
1 cup extra virgin olive oil
Sea salt and freshly ground black pepper
Directions
Whisk together mustard and vinegar. Gradually add the oil, salt and pepper to taste. Place the figs on a baking sheet and drizzle with vinaigrette. Bake at 350 degrees for 10 minutes. Toss the greens with enough vinaigrette to coat. Portion the salad on to plates. Sprinkle with crumbled gorgonzola. Place figs around the rim of the plate.