Roast Fig & Pancetta Salad with Goat Cheese
This cooked fruit and lettuce salad is sweet and salty and creamy and delicious. It goes well with roast or grilled meat in the summertime, or, since it’s fairly filling by itself, alongside a simple arugula salad with a classic dressing for a double-salad kind of night.
Ingrediënten
Serves 4 to 6
- 1 small head radicchio
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
- 6 fresh figs halved
- 6 ounces pancetta thinly sliced
- 1 8- to 10-ounce goat cheese log, cut into 6 (¼-inch) slices
Instructies
- Preheat your oven to 375°F.
- Slice the radicchio in half and remove and discard its core.
- Vertically slice each half into ½-inch slices.
- Place the radicchio in a bowl and toss with the olive oil, vinegar, and a pinch each of salt and pepper until combined.
- Spread the radicchio evenly on the bottom of an ovenproof casserole dish large enough to hold all of the figs in a single layer.
- Set aside.
- Wrap the figs in the pancetta slices, then set them on top of the radicchio.
- Bake until the pancetta begins to crisp, 9 to 11 minutes.
- Remove the dish from your oven and set the goat cheese slices on top of each fig.
- Return the dish to your oven and bake until the cheese has softened and warmed through, 1 to 2 minutes.
- Serve immediately.
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