This recipe comes from King and Godfree—what started as an innovative grocery store in a historic 1870s building in Melbourne’s Little Italy neighborhood has blossomed into a vibrant destination with numerous eateries as well as other businesses. This recipe is pure simplicity but brings together flavorful ingredients. Bresaola is a luscious Italian cured meat made from beef rather than pork and is available at many stores selling charcuterie.
- 2 teaspoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons balsamic vinegar from Modena
- 2 teaspoons fresh lemon juice
- Pinch of coarse sea salt
- Pinch of freshly ground black pepper
- 1 head radicchio, cored and shredded
- 4 fresh figs, washed and quartered
- 8 ounces bresaola, thinly sliced
- 4 ounces gorgonzola dolce, cut into small cubes
In a large bowl, whisk the olive oil, vinegar, lemon juice, and a pinch each of the salt and pepper until emulsified. Add the radicchio and toss to combine. Add the figs and toss again.
Arrange the bresaola slices on a large platter or 4 individual plates and top with the radicchio mixture, dividing the figs evenly between the plates. Top with the cheese and a drizzle of olive oil.