This salad recipe is the perfect way to bridge the transition from late summer into early fall, from the colors to the flavors this recipe borrows a little bit from each season to delicious effect. (For more recipes and tablescape inspiration for an autumnal dinner party check out my post here.)
FIG, PROSCIUTTO, AND BLUE CHEESE SALAD RECIPE
1 cup walnuts or pecans
1 tbsp water
2 tbsp sugar
1 head gem lettuce
1 head radicchio
1 pint figs
4 oz blue cheese
4 oz prosciutto
salt and black pepper
extra virgin olive oil
Pairing: Murrieta’s Well The Spur 2013
1. Combine water and sugar in a saucepan on medium heat and bring to a boil. Add nuts when mixture starts to turn a light caramel color and stir continuously until the nuts are coated. Spread out on a lined baking sheet to cool.
2. Set out 6 plates and evenly distribute gem lettuce and radicchio leaves across the plates. Slice figs in halves. Split prosciutto, blue cheese, figs and candied nuts evenly between all plates.
3. Whip 1 tbsp balsamic vinegar and 2 tbsp olive oil together and pour over salad. Finish with a crack or salt and pepper and enjoy with a glass of red wine!
Photos by Stacie Flinner for stacieflinner.com