Name: Frisée Salad with Prosciutto, Roasted Figs, and Walnuts
Yield: Makes 12 Servings
Ingredients: 36 whole fresh figs, stems trimmed, or 36 dried figs, stems trimmed, halved; 2 tablespoons plus 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 1/2 cup crumbled blue cheese (about 3 ounces); 6 cups torn frisée lettuce leaves; 4 cups mixed baby greens; 4 cups watercress sprigs, thick stems trimmed; 8 ounces thinly sliced prosciutto, cut into thin strips; 1 1/2 cups walnuts, toasted, coarsely chopped

Skip to main content

Recipe notes

Back to top