Fig & Radicchio Salad with Champagne Vinaigrette

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 8 servings

Ingredients

Method

In large bowl, combine radicchio and arugula. Drizzle with half of the Champagne Vinaigrette, toss- ing to coat. Top with figs, Parmesan and walnuts (if using). Serve with remaining dressing.

Champagne Vinaigrette

In small bowl, whisk together 1⁄2 cup olive oil, 3 tbsp champagne or sherry vinegar, 1 tbsp grainy mustard, 2 tsp maple syrup, 1 minced shallot and 2 minced cloves garlic. Season with salt and pepper. Makes about 3⁄4 cup.

Nutritional facts PER SERVING WITH 1 1/2 TBSP DRESSING: about

  • Calories 195
  • Total fat 16 g
  • Saturated fat 3 g
  • Cholesterol 5 mg
  • Sodium 250 mg
  • Total carbohydrate 9 g
  • Fibre 1 g
  • Sugars 6 g
  • Protein 4 g
  • Iron 0.5 mg
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Appetizers & Snacks

Fig & Radicchio Salad with Champagne Vinaigrette

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