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Fig, Beet and Smoked Prosciutto Salad with Poached Eggs

Prep Time: 15 minutes
Cook Time: 5 minutes
Serving Size: 4
Fig, Beet and Smoked Prosciutto Salad with Poached Eggs
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This easy and elegant salad makes an impressive brunch dish.

Ingredients

  • 1/4 cup (60 mL) olive oil
  • 3 tbsp (45 mL) Champagne vinegar
  • 1 tbsp (15 mL) minced shallot
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) honey
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 4 cups (1 L) torn frisée lettuce
  • 2 cups (500 mL) torn radicchio lettuce
  • 4 figs, quartered
  • 1 cup (250 mL) quartered ready-cooked or roasted beets
  • 8 slices San Daniele® Smoked Prosciutto, torn
  • 4 poached eggs

Directions

  1. Whisk together olive oil, vinegar, shallot, mustard, honey, salt and pepper until blended. In large bowl, toss together frisée, radicchio, figs, beets, prosciutto and olive oil mixture. Divide salad among 4 plates; top each with poached egg.
  2. Tips: Sprinkle a little crumbled blue cheese over salad if desired. Alternatively, substitute pear, plum or peach slices for figs Serve salad with fresh or toasted baguette slices if desired.

Products used in this Recipe

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