THE GIRL AND THE FIG HOUSE SALAD RECIPE
Figs are in season for a delightfully short time. Grill and top on salads.
½ cup pancetta, diced
12 fresh figs, halved
6 bunches baby arugula
1 cup pecans, toasted
1 cup goat cheese, crumbled (Bernstein recommends Laura Chenel Chévre)
1¼ cups Fig & Port Vinaigrette (recipe below)
Ground black pepper to taste
Fig & Port Vinaigrette:
3 dried black mission figs
1 cup ruby port
¼ cup red wine vinegar
½ tbsp. minced shallots
¼ cup blended oil
Salt and pepper to taste
Pour port in a bowl, add figs, and re-hydrate until soft. Transfer port and figs to a saucepan. Reduce port over medium heat to ½ cup, about 5 - 7 minutes. Transfer mixture to a food processor and add vinegar. Purée until smooth. Add shallots and slowly whisk in oil. Salt and pepper to taste.
Sauté pancetta in a small pan over medium heat until crisp. Set aside, reserve oil. Brush figs with reserved pancetta oil. Grill figs for 45 seconds on each side. In a stainless steel bowl, toss arugula, pecans, pancetta, and goat cheese with vinaigrette. To serve, top salad with figs.