1. prepare the chicory and radicchio (ready to cook, e.g. peel, remove woody parts and dirt) and scrape out the leaves.
Cut the vanilla bean lengthwise, put the pod and the seeds in a pan with the sugar and the sherry, let it boil, remove it from the fire and let the jus simmer for 1o minutes. Then remove the vanilla pod.
Stir the vinegar with salt, pepper and olive oil. Pour the warm vanilla sherry jus in a thin thread and stir the whole to a creamy sauce.
Cut the figs into 1 cm slices. Put them into the sauce and let them soak for about 15 minutes. Remove and drain.
5. stir the Mascarpone-Gorgonzola and season lightly with pepper.
Toast or toast the bread slices until golden brown. Immediately spread thickly with cheese cream and top with fig slices.
Arrange the lettuce leaves decoratively on plates and drizzle generously with the vanilla dressing.
Place the fig toasts on top and bring to the table on the spot.
Instead of figs, you can also use sliced avocado, slices of well ripe pears or halved, seeded grapes.
Our tip: Use your favorite red wine for cooking!
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