Chicory Salad with Warm Fig Dressing

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1/2 cup hazelnuts
2. 3 tablespoons red wine vinegar
3. 3 tablespoons water
4. 6 dried Calimyrna figs, 4 cut into 1/4-inch dice and 2 quartered
5. One 10-ounce head of chicory, torn into bite-size pieces (10 cups)
6. 1/4 cup flat-leaf parsley leaves
7. 1/4 cup extra-virgin olive oil
8. Salt and freshly ground pepper
9. 2 ounces aged pecorino cheese, preferably Sardinian

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