Radicchio with Figs and Ginger Vinaigrette Recipes
1 small curly endive lettuce
1/2 small red onions, thinly sliced into
8 small green figs, quartered
3 tbsp extra virgin olive oil
1 tsp red wine vinegar
1/8 tsp ground cinnamon
2 tbsp orange juice
2 tbsp very finely chopped glace ginger
2 pomegranates, optional.
wash the radicchio and curly endive leaves in cold water, and drain.
Tear any large leaves into pieces. Peel and segment the oranges,
discarding all of the pith. Place in a bowl with the lemon onion rings,
salad leaves and figs, reserving eight fig quarters. Combine the olive
oil, red wine vinegar, cinnamon, orange juice and ginger in a small jug.
Season to taste with salt and pepper. Pour over the salad and toss
slightly. Arrange the reserved figs in pairs over the salad. If you are
including the pomegranates, slice them in half, scoop out the seeds and
scatter them over the salad before serving.