Name: Bitter Greens and Fig Salad with Warm Shallot Dressing
Total time: 50 min
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

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 we added the greens, the warm vegetables slightly softened the greens and helped the entire salad retain heat longer. Finally, carefully choosing mix-ins that delivered a wide range of flavors and textures made these salads truly satisfying entrées.

Before You Begin

The volume measurement of the greens may vary depending on the variety or combination used.

Instructions

for the vinaigrette

Whisk all ingredients in bowl until emulsified.

for the salad

Place prosciutto between two layers of paper towels on plate and microwave until rendered and beginning to crisp, 2 to 3 minutes. Transfer prosciutto to cutting board. Let cool slightly, then chop coarse.

Heat oil in Dutch oven over medium heat until shimmering. Add shallots and pinch salt and cook, stirring frequently, until browned and softened, 12 to 15 minutes. Add figs and pine nuts and continue to cook, stirring occasionally, until pine nuts are golden, 3 to 4 minutes longer. Remove pot from heat and let cool for 5 minutes.

Add half of vinaigrette to pot, then add half of greens and toss for 1 minute to warm and wilt. Add remaining greens followed by remaining vinaigrette and continue to toss until greens are evenly coated and warmed through, about 2 minutes longer. Season with salt and pepper to taste. Transfer greens to serving platter, top with prosciutto and Parmesan, and serve.