Bitter Greens and Fig Salad with Warm Shallot Dressing

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

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Appears in Cook's Illustrated January/February 2017

Side Dishes

Vegetables

Salads

For tender, lightly wilted greens, forget the salad bowl and get out your Dutch oven.

SERVES4

TIME50 minutes

Bitter Greens and Fig Salad with Warm Shallot Dressing

WHY THIS RECIPE WORKS

Using a preheated Dutch oven provided just the right amount of heat to wilt hearty bitter greens without actually cooking them. We started by sautéing vegetables in the pot and then pulled the pot off the heat to let it cool slightly. When ...

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