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