Roasted Radicchio and Fig Salad with Gorgonzola

This Italian-style salad is a firm favourite over autumn – roasting the radicchio mellows its bitterness. Ring seasonal changes by using grapes, persimmons, or oranges in place of the figs.

Prep:
10 minutes
Cook:
15 minutes
Serves:
Serves 4-6 as part of a meal

Ingredients

1 head radicchio

3 Tbsp olive oil

1 tsp Dijon mustard

1 Tbsp balsamic vinegar

25g rocket or watercress leaves

2 figs, cut into thin wedges

75g gorgonzola dolce, or other creamy blue cheese

Method

Preheat the oven to 180 degrees

Keeping the stem intact, cut the radicchio into thin wedges. Toss with 1 tablespoon of olive oil and season with salt and pepper. Arrange on a baking paper-lined tray in a single layer. Roast for 10-15 minutes until just tender.

Whisk together the remaining 2 tablespoons of olive oil with the Dijon mustard and balsamic vinegar. Arrange the roasted radicchio on a platter, add the leaves and sliced figs, then crumble over the cheese and drizzle over the dressing.