Skip to main content

THE GIRL AND THE FIG HOUSE SALAD RECIPE

Sep 05, 2018 07:01PM

Figs are in season for a delightfully short time. Grill and top on salads.

Ingredients:

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

Vinaigrette Directions:

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.

Salad Directions:

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.

 

Today, Eat+Drink

It looks like we don't have any events for this date. You can always add an event.

It looks like we don't have any events for this date. You can always add an event.

It looks like we don't have any events for this date. You can always add an event.