This simple autumn salad comes together in minutes and yet it presents well enough to serve for a dinner party. With sweet figs, salty ricotta salata, and a crisp bed of shredded endives dressed in a roasted almond vinaigrette there’s no shortage of flavors, textures and colors to keep senses stimulated. Head over to PBS Food to check out my full post and recipe.
Fig and Endive Salad
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