Fig and Endive Salad

Ingredients

• 1 large endive
• .7 ounces (20 grams) almonds - blanched and sliced (about 1/4 cup)
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 12.4 ounces (350 grams) figs (4 large figs), sliced into wedges
• 2.1 ounces (60 grams) ricotta salata, crumbled
• 1 tablespoon balsamic vinegar
• black pepper

Instructions

1. 1
   Slice the endive in half lengthwise and then shred the endive into thin slivers by slicing it at an angle.
2. 2
   Put the shredded endive into a bowl of ice water and soak for 15 minutes.
3. 3
   When the endive is done soaking, drain and then spin it in a salad spinner to dry. If you don't have a salad spinner, you can use paper towels to dry it. Put the endive in a large bowl.
4. 4
   Add the almonds, olive oil and salt to a small frying pan and toast over medium heat until the almonds are a dark golden brown.
5. 5
   Pour the hot almonds and oil onto the shredded endive and quickly toss to coat evenly.
6. 6
   Plate the endive, figs and cheese and then drizzle everything with balsamic vinegar. Finish the salad with a grind of black pepper.