Ingredients

• 1 cup (250ml) white balsamic vinegar
• 1 tbs caster sugar
• 16 dried mini wild figs, soaked in warm water for 30 minutes
• 1/4 cup (60ml) olive oil
• 1 tbs walnut oil
• 2 radicchio Treviso, washed, cut into 1cm pieces
• 1/2 red oak leaf lettuce, washed, cut into 1cm pieces
• 3/4 cup (100g) walnut halves, toasted
• 200g Roquefort cheese, crumbled

Description

Red Leaf Salad Recipe - Combine Vinegar And Sugar In A Small Saucepan Over High Heat. Bring To The Boil. Add The Figs And Reduce Heat To Medium-low. Cook For 10 Minutes Or Until Fig Soften. Cool To Room...

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