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 Advanced Steps How To Cook Blue Cheese and Frisee Salad with Honey Fig Vinaigrette
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Blue Cheese and Frisee Salad with Honey Fig Vinaigrette

How To Cook Blue Cheese and Frisee Salad with Honey Fig Vinaigrette   Comment On This Recipe
Ingredients:
6 slices prosciutto - oven method
1/2 cup(s) honey
2 small shallots - peeled and minced (Learn How)
1 cup(s) fig (dried) - stemmed and small diced
1/2 cup(s) apple cider vinegar
1 teaspoon(s) lemon juice
1 cup(s) olive oil blend
1/2 cup(s) blue cheese (Maytag)
1 baguette - sliced into 1/2-inch rounds
1/2 cup(s) chives - snipped
4 heads frisee - trimmed to the white and cleaned
1/2 cup(s) radicchio - julienned
1/4 cup(s) salt and pepper - to taste
Steps:
-Preheat the oven to 350 degrees.
-Place the slices of prosciutto on a sheet pan lined with parchment. Place another sheet of parchment on top of the prosciutto.
-Then place another sheet pan on top of the parchment. Bake the prosciutto until crispy (approximately 10 minutes)
-In a small saucepan, slowly heat up the honey until it caramelizes. It will turn a dark amber color (watch is closely so it doesn't burn).
-Once it starts to caramelize, add the shallots and figs. Carefully add the vinegar and lemon juice.
-Keep cooking over low heat until the mixture liquifies again (approximately 3 minutes).
-Remove the pan from the heat and let it cool to room temperature.
-Using an immersion blender, slowly drizzle the oil into the pan while blending.
-Season to taste.
-Turn the oven up to 425 degrees. Divide the blue cheese between the six slices of bread. Bake the bread until the cheese starts to brown.
-Mix the chives and greens together and divide between the plates.
-Drizzle the warm vinaigrette over the greens and then top with the prosciutto and blue cheese toast.
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