Roasted Endive Salad With Prosciutto, Figs and Pistachios

Preheat your oven (*ding, this is a great toaster oven candidate) to 350F. Line a rimmed baking sheet with aluminum foil.

6 min

Wash the endive and remove any unsightly outer leaves. Slice each endive head in half from the stem to the tip. Arrange the endive cut side up on the foil-lined baking sheet. Coat the endive generously with olive oil.

6 min

Bake at 350F for 30 minutes, or until the outer edges are golden brown.

6 min

Meanwhile, fry the prosciutto in a skillet until crispy.

6 min

Drain onto paper towels, then crumble the prosciutto and set it aside.

6 min

When the endive is done roasting, arrange three pieces on a plate alongside a handful of sliced dried figs and pistachio nuts.

6 min

Drizzle a spoonful of honey over the plate, then sprinkle the endive with about 1/4th of the crumbled prosciutto.

6 min