Radicchio Fig Salad
- 2 Small red onions. sliced
- 1/4 C. hazelnuts
- Half of a small head of radicchio
- 1/2 C. fresh basil leaves
- 2 C. watercress
- 6 Figs (fresh are best, but dried Mission figs will also work)
- The Olive Tap’s Fig Balsamic Vinegar (to taste)
- The Olive Tap’s Gourmet Grind Black Pepper
Heat the oven to 350. Line a pan or roasting tray with parchment paper and place the hazelnuts on bottom of pan. Line another roasting pan with parchment and place sliced red onions over the bottom. Place both pans in the oven. Roast the hazelnuts for about 10 – 15 minutes or until golden. Remove from the oven, allow to cool and then break roughly with the side of a big knife. (This is easier than trying to slice them in half.) Let the onions roast for about 25 minutes.
Assemble the salad on four individual plates. Mix the three leaves together and place a few on each plate. Cut the figs lengthways into halves. Place a few fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid.
Drizzle balsamic vinegar over the salad and finish with a scattering of toasted hazelnuts.
An Olive Tap Original by Carol D’Anca