We suggest pairing this wonderful Spiced Fruit Loaf, Fig and Gorgonzola Salad recipe with with a Pasqua Vigneti E Cantine 11 Minutes Rosé.
Read on to discover the recipe. Plus explore our state-of-the-art Wine Cabinet collection in store or online and find the perfect appliance to cellar your Pasqua Vigneti E Cantine 11 Minutes Rosé.
Prep 5 mins
Cook 15 mins
Serves 4
Spiced Fruit Loaf, Fig and Gorgonzola Salad Ingredients
100g stale fruit sourdough, thickly sliced cooking oil spray
4 figs, halved
1 radicchio, leaves separated, torn
80g gorgonzola dolce
30g thinly sliced prosciutto
⅓ cup micro parsley leaves
Vinaigrette
2 tbs sherry vinegar
2 tbs maple syrup
2 tbs extra virgin olive oil
1 tbs finely chopped parsley
Spiced Fruit Loaf, Fig and Gorgonzola Salad Method
1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with paper.
2. Generously spray bread with oil and tear into 3cm rough pieces. Arrange bread on tray and bake for 10 minutes. Add figs to the tray, cut side up and continue to bake for a further 5 minutes or until bread is golden brown and figs have softened slightly. Allow to cool slightly for 5 minutes, or until cool enough to handle.
3. To make the vinaigrette, mix together all ingredients in a bowl and season to taste. Set aside.
4. Arrange radicchio, gorgonzola, prosciutto, sourdough and micro parsley on a platter. Drizzle with vinaigrette and serve.
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