Fig, Prosciutto Salad with Goat Cheese Medallions

Ingredient List
¼ cup white balsamic vinegar
1/8 cup extra virgin olive oil
1 garlic clove, minced
2 tbs pecorino romano cheese *optional
7 – 8 goat cheese rounds
¼ cup extra virgin olive oil, put in a ramekin
½ cup bread crumbs, put in a ramekin
6 figs, quartered
¼ lb prosciutto, sliced thin
1 bunch of romaine, washed and rougly chopped
1 bunch of radicchio, washed and chopped


Preheat oven to 400 degrees (for goat cheese medallions).

1)    To make the vinaigrette:  In a small bowl whisk vinegar, olive, salt, pepper, minced garlic and pecorino-romano cheese.  Set aside.

2)    To make the Goat Cheese Medallions: Slice goat cheese with dental floss (in order to make a cleaner cut).  Roll the goat cheese into small ball shapes, dip in olive oil and breadcrumbs. Place goat cheese on baking sheet and bake until breadcrumbs are golden. Make sure to turn medallions over halfway through baking in order for them to brown on both sides.

3)    Tear prosciutto into pieces and crisp in a sauté pan over medium-high heat for about 3 minutes.

4)   Combine lettuces (romaine & radicchio) with prosciutto and figs.  Arrange 2 medallions on each plate per serving.  Drizzle with vinaigrette and enjoy!