Chicory Salad with Warm Fig Dressing

1. 1

   Preheat the oven to 350.

2. 2

   In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes.

3. 3

   Transfer the nuts to a kitchen towel and rub well to remove the skins.

4. 4

   Coarsely chop the nuts.

5. 5

   In a medium skillet, combine the vinegar, water and diced figs and bring to a boil.

6. 6

   Cover and simmer over low heat until 1 tablespoon of liquid remains, about 3 minutes.

7. 7

   Meanwhile, in a large bowl, toss the chicory with the hazelnuts, parsley leaves and quartered figs.

8. 8

   Whisk the olive oil into the fig mixture in the skillet and bring to a simmer.

9. 9

   Season with salt and pepper.

10. 10

    Pour the hot dressing over the salad and toss well.

11. 11

    Shave the pecorino on top, toss again and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.