An Autumn Salad

• 1 head radicchio, core removed and leaves washed and roughly torn
• 1 bunch escarole, leaves washed and roughly torn
• 2 tablespoons plus 1 teaspoon honey
• 1/2 cup almonds, coarsely chopped or sliced
• sea salt, to taste
• 10 ripe figs, stems removed
• 2 tablespoons finely minced shallot
• 3 tablespoons balsamic vinegar
• 7 tablespoons extra virgin olive oil
• 1 apple, cored and cut into 1/8-inch thick slices
• 1 pear, cored and cut into 1/8-inch thick slices
• 3 ounces thinly sliced prosciutto, cut into small strips
• 3 ounces good-quality blue cheese, crumbled (optional)
• 2 tablespoons sliced mint
• 1 tablespoon chopped flat-leaf parsley

1. To make honeyed almonds: In a small skillet, toast 1/2 cup coarsely chopped (or sliced) almonds until they just start to color -- then add 2 T honey and a pinch of sea salt. Stir frequently over moderate heat until almonds are golden and coated with honey, about 4 minutes. Take off the heat, and on a cookie sheet lined with parchment / sprayed with non-stick spray, spread the almonds in an even layer. When cool, break into small pieces.
2. To make fig vinaigrette: cut 2 figs in half, then pound to a coarse puree using a mortar and pestle. You should have about 2 tablespoons of fig puree. Transfer the puree to a small bowl, then add the minced shallot, balsamic vinegar, 1 teaspoon of honey and a pinch of sea salt. Whisk in the olive oil. Taste for seasoning and balance.
3. To assemble salad: In a large bowl, toss together radicchio, escarole, the remaining 8 figs (halved or quartered depending on size), apple, pear, and prosciutto.
4. Drizzle in the vinaigrette a little at a time and gently toss. Sprinkle in some sea salt, then add more vinaigrette if needed. (You probably won't need the full amount - store any leftover vinaigrette in the fridge.)
5. If using blue cheese, add it now and gently toss once more. Arrange the salad on a large platter, then scatter the honeyed almonds, mint and parsley over the top.

head radicchio, torn, honey, almonds, salt, shallot, balsamic vinegar, extra virgin olive oil, apple, pear, blue cheese, mint, flatleaf parsley

Taken from food52.com/recipes/18974-an-autumn-salad (may not work)