Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 350°. In a pie pan, toast the hazelnuts in the oven until browned, about 10 minutes. Transfer the nuts to a kitchen towel and rub well to remove the skins. Coarsely chop the nuts.

Step 2    

In a medium skillet, combine the vinegar, water and diced figs and bring to a boil. Cover and simmer over low heat until 1 tablespoon of liquid remains, about 3 minutes.

Step 3    

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

Step 4    

Whisk the olive oil into the fig mixture in the skillet and bring to a simmer. Season with salt and pepper. Pour the hot dressing over the salad and toss well. Shave the pecorino on top, toss again and serve.

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