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Grilled Fig Salad Trevisano, Italian Chicory, Blu Del Rey Goat’s Cheese and Speck

SERVINGS
Serves 6 Servings
RATE THIS RECIPE
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SERVINGS
Serves 6 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 18 figs
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon thyme leaves
  • 2 head trevisano
  • 2 head frisee
  • 3/4 pound Blu Del Rey cheese
  • 1/2 pound speck
Red Wine Vinaigrette
  • 18 figs
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon thyme leaves
  • 2 head trevisano
  • 2 head frisee
  • 3/4 pound Blu Del Rey cheese
  • 1/2 pound speck
  • 2 clove garlic
  • 4 tablespoon red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoon basil leaves
  • 1 tablespoon oregano

Preparation

Baking Directions:

1.

Preheat gas grill to high heat.

2. Cut figs in half and brush lightly with extra virgin olive oil.

Season with salt and pepper.

3. Place mixed lettuces in a bowl and dress with vinaigrette to taste (see recipe below).

Add crumbled cheese and toss.

4. Grill figs on both sides, approximately 1 minute, until slightly soft.

Before removing from grill, sprinkle with fresh thyme leaves, then place figs and ham on top of prepared salad.

Red Wine Vinaigrette Combine garlic, vinegar, olive oil, basil and oregano, and toss lightly with salt and pepper.