Chicory salad with warm fig dressing

Indulge in the rich flavors of chicory salad with a luxurious warm fig dressing. Elevate your palate with this exquisite culinary masterpiece.

Ingredients:

• 1/2 cup hazelnuts
• 3 tablespoons red wine vinegar
• 3 tablespoons water
• 6 dried Calimyrna figs, 4 cut into 1/4-inch dice and 2 quartered
• One 10-ounce head of chicory, torn into bite-size pieces (10 cups)
• 1/4 cup flat-leaf parsley leaves
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 60g aged pecorino cheese, preferably Sardinian

Instructions:

1. Heat the oven to 350°. Toast the hazelnuts in a pie pan in the oven until they turn golden for approximately 10 minutes. Then, place the nuts in a kitchen towel and rub them to remove the skins. Next, roughly chop the nuts.
2. Combine vinegar, water, and diced figs in a medium skillet. Bring the mixture to a boil. Reduce the heat, cover, and let it simmer until about 1 tablespoon of liquid remains, for about 3 minutes.
3. While the mixture is simmering, mix chicory with hazelnuts, parsley leaves, and quartered figs in a large bowl.
4. Add olive oil to the fig mixture in the skillet. Bring it to a simmer. Season with salt and pepper. Pour the hot dressing over the salad and mix well. Finally, shave pecorino cheese on top, toss once more, and serve.

Summary:

• Calories: 1435 kcal
• Fat: 112 g
• Protein: 36 g
• Carbs: 89 g
• Potassium: 2552 mg
• Magnesium: 285 mg