Recipes

Ingredients

For the Salad:

• Cooking Spray
• 4 slices of Citarella Rovagnati Prosciutto
• 4 small bulbs of fennel, cored and sliced ¼-inch thick
• 1 lemon, juiced
• 4 Tbsp. extra-virgin olive oil, divided
• Salt and pepper, to taste
• 1 pt. fresh figs, stems removed and halved
• 1 Tbsp. Citarella Honey
• ¼ cup of De Nigris Roséoro Vinegar
• 1 head of radicchio or treviso, washed and leaves torn (about 2 inches)
• 2 oz. crumbled Citarella Goat Cheese
• ½ cup Citarella Caramelized Walnuts, lightly chopped
• ¼ cup fresh herbs, lightly chopped or torn (such as mint, parsley, basil, and fennel fronds)

For the Vinaigrette:

• 3 Tbsp. De Nigris Roséoro Vinegar
• 1 tsp. Dijon mustard
• 2 Tbsp. extra-virgin olive oil

Instructions

1. Prepare the Crispy Prosciutto: Preheat the oven to 350 °F. On a parchment-lined sheet-pan, spray olive oil or vegetable spray. Lay the slices of prosciutto on top and bake 10-12 minutes, or until crispy. Remove from the pan and let dry on a baking rack. Break into 2–3-inch pieces.
2. Make the Salad: In a medium bowl, toss the fennel with the lemon juice, 2 Tbsp. olive oil, salt, and pepper. Spread on a sheet-pan and roast for 40-50 minutes, or until golden-brown. Remove from the heat and cool.
3. Meanwhile, roast the Figs: Toss the fig halves with the remaining 2 Tbsp. of olive oil, honey, and vinegar. Season lightly with salt and pepper and roast in the oven for 20 minutes. Remove from the oven and cool.
4. Prepare the Vinaigrette: In a small bowl, whisk together the vinegar, Dijon, and extra-virgin olive oil.
5. To serve: In a large mixing bowl, add the fennel and radicchio. Toss with half of the vinaigrette. Fold in the figs and any of their cooking juices. Toss again and season with salt and pepper if needed. Transfer the salad to a platter, sprinkle with the crumbled goat cheese, walnuts, and fresh herbs. Drizzle the remaining vinaigrette on top and garnish with prosciutto chips.