Girl & the Fig’s Fig & Arugula Salad

• 1/2 # pancetta, diced
• 12 fresh figs, halved
• 6 bunches baby arugula
• 1 c pecans, toasted
• 1 c crumbled goat cheese (preferably Laura Chenel Chèvre)
• 1 1/2 c vinaigrette (recipe follows)
• Pepper

In a small saute pan, saute the pancetta over medium heat until crisp. Set aside the pancetta, reserving the oil it has released. Brush the figs with the pancetta oil. Grill the figs for 45 seconds on each side.

In a stainless steel bowl, toss the arugula, pecans, pancetta and goat cheese with the vinaigrette. Place the salad on chilled plates and surround with grilled figs. Grind pepper over each salad with a pepper mill.

Vinaigrette

Makes 1 1/2 c

• 3 dried Black Mission fig
• 1 cup ruby port (feel free to substitute Merlot or Zinfandel)
• 1/4 c red wine vinegar
• 1/2 T minced shallots
• 1/4 c peanut or safflower oil
• Salt and pepper

Rehydrate the figs in the port until soft. In a saucepan, reduce the port over medium heat to ½ cup.

Puree the figs, port and vinegar in a food processor. Add the shallots and slowly whisk in the oil. Season with salt and pepper.