serves
4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Flavour In A Flash
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 1 small head radicchio lettuce
- ½ small head bronze mignonette lettuce
- 2 bunches rocket, leaves picked
- 6 ripe figs, quartered
- 150 g log goats' cheese
- good quality olive oil, to drizzle
- salt and black pepper
Caramelised balsamic
- 1 cup good quality aged balsamic vinegar
- 1-2 tbsp brown sugar
Cooling time: 20 minutes
Instructions
- For the caramelised balsamic, combine the balsamic vinegar with the brown sugar in a small saucepan. Bring to the boil, then reduce to a simmer on medium-low heat. Cook, stirring occasionally, for 30 minutes, or until the vinegar has reduced by half. It should be thick enough to coat the back of a spoon. Allow to cool completely before using.
- For the salad, arrange the radicchio, mignonette lettuce and rocket leaves in a large serving bowl. Just before serving, drizzle the salad with olive oil and the caramelised balsamic vinegar. Crumble over the goats' cheese and season with salt and black pepper.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Flavour In A Flash
