Summer may be coming to an end, but that doesn’t mean that salads are off the table. In fact, for us it means that we can get a little richer with the ingredients that lay alongside the greens. Here we pair the deep smoky flavour of pancetta with grilled, caramelised figs and rich blue cheese (St. Agur is my favourite, but any kind will do) – if you aren’t a fan of blue, fresh chèvre makes a nice substitute.
- 1/2 lb. pancetta, cut into 1/2″ cubes
- 12 fresh figs, cut in half
- 6 bunches baby argula
- 1 cup toasted pecans
- 1 cup crumbled blue cheese
- 2 Tbsp. olive oil
Cut pancetta into cubes and fry until cooked and crispy. Set aside.
Dip the figs halves in olive oil briefly and then place on a hot grill or grill pan until grill marks appear and figs have a slight caramelisation. Set aside.
Toss arugula with vinaigrette and then top with pancetta, grilled figs, toasted pecans and blue cheese crumbles. Serve immediately.
- 3 dried figs
- 1 cup port
- 1/4 cup red wine vinegar
- 1/2 Tbsp. chopped shallot
- 3/4 cup extra virgin olive oil
- sea salt and black pepper to taste
Cook dried figs in port and red wine vinegar until liquid is reduced by half. Purée cooked figs in food processor until smooth. Mix in the chopped shallot and olive oil. Season to taste.