Roasted Endive Salad with Prosciutto, Figs and Pistachios

Prepare the Oven and Endive:

• Preheat your oven to 350°F (a toaster oven works great for this recipe).
• Line a rimmed baking sheet with aluminum foil for easy cleanup.
• Wash the endive and remove any blemished outer leaves.
• Slice each head of endive in half lengthwise, from stem to tip. Arrange the halves cut side up on the prepared baking sheet.
• Drizzle the endive generously with olive oil.

Roast the Endive:

• Bake the endive at 350°F for about 30 minutes, or until the edges are golden and caramelized.

Cook the Prosciutto:

• While the endive is roasting, heat a skillet over medium heat and fry the prosciutto slices until crispy.
• Transfer the prosciutto to a paper towel-lined plate to cool, then crumble into small pieces.

Assemble the Salad:

• Arrange three roasted endive halves on a serving plate.
• Add a handful of sliced dried figs and pistachios around the endive.
• Drizzle a generous spoonful of honey over the endive and toppings.
• Sprinkle about 1/4 of the crumbled prosciutto over the plate for a savory finish.

Serve:

• Repeat the assembly for additional servings. Serve warm or at room temperature as an elegant appetizer or side dish.