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 (for candied nuts, optional)
2 tbsp erythritol (for candied nuts, optional)
1 head gem lettuce
1 head radicchio
1 pint fresh or dried figs
4 oz blue cheese
4 oz prosciutto
salt and black pepper
extra virgin olive oil
1. If you’d like to candy the pecans, combine water and erythritol in a saucepan on medium heat and bring to a boil. Add nuts and stir continuously until the nuts are coated. Spread out on a lined baking sheet to cool. Alternatively, you can skip the candied part and just toast the nuts for a few minutes on medium heat.
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 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!
Photos by Stacie Flinner for stacieflinner.com