Roasted Endive Salad With Prosciutto, Figs And Pistachios

1. 1

   Preheat your oven (*ding, this is a great toaster oven candidate) to 350u00b0F. Line a rimmed baking sheet with aluminum foil.

2. 2

   Wash the endive and remove any unsightly outer leaves. Slice each endive head in half from the stem to the tip. Arrange the endive cut side up on the foil-lined baking sheet. Coat the endive generously with olive oil. Bake at 350u00b0F for 30 minutes, or until the outer edges are golden brown.

3. 3

   Meanwhile, fry the prosciutto in a skillet until crispy. Drain onto paper towels, then crumble the prosciutto and set it aside.

4. 4

   When the endive is done roasting, arrange three pieces on a plate alongside a handful of sliced dried figs and pistachio nuts. Drizzle a spoonful of honey over the plate, then sprinkle the endive with about 1/4th of the crumbled prosciutto.

* Per serving · 4 servings · Values may vary.

No additional tips available.