Bitter Greens and Fig Salad with Warm Shallot Dressing

Name: Bitter Greens and Fig Salad with Warm Shallot Dressing
Ingredients: 1/4 cup, sherry vinegar; 2 tablespoons, extra-virgin olive oil; 1 tablespoon, Dijon mustard; 1 tablespoon, minced shallot; 1 teaspoon, minced fresh thyme; 1/4 teaspoon, Salt; 1/4 teaspoon, pepper; 3 ounces, thinly sliced prosciutto; 2 tablespoons, extra-virgin olive oil; 8 , shallots, peeled and quartered lengthwise; , Salt and pepper; 8 , fresh figs, halved and sliced thin; 1/3 cup, pine nuts; 12 ounces (10–12 cups), bitter greens, such as escarole, chicory, and/or frisée, torn into bite-size pieces; 1 1/2 ounces, Parmesan cheese, shaved

Side Dishes
Vegetables
Salads

By Steve Dunn ･ Appears in Cook's Illustrated January/February 2017

For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 4

TIME 50 minutes

Bitter Greens and Fig Salad with Warm Shallot Dressing

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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