SMALL BATCHES ARTISAN CRAFTED

Grilled Fig & Arugula Salad

June 25, 2016

the girl & the fig salad has been on their menu since they opened in 1997. Now you can make it at home when you purchase their Fig & Port Vinaigrette. If your fig trees are not between harvests, you might still have an abundance and be looking for tasty things to do with all of them. If you want to make this salad during the fig's off season, substitute 1 ounce chopped figs per salad.

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: Serves 6

Ingredients

½ cup pancetta, diced

12 fresh figs, halved

6 bunches baby arugula

1 cup pecans, toasted

1 cup goat cheese, crumbled (preferably Laura Chenel Chévre)

Freshly ground black pepper to taste

3 ounces the girl & the fig Fig & Port Vinaigrette

Directions

1Sauté the pancetta in a small sauté pan over medium heat until the pancetta is crisp.

2Set the pancetta aside, reserving the “oil.”

3Brush the figs with the pancetta “oil.”

4Grill the figs for 45 seconds on each side. In a stainless-steel bowl, toss the arugula, pecans, pancetta, and goat cheese with the vinaigrette.

5Divide the salad among 6 chilled plates and surround it with the grilled figs.

6Grind the pepper over each salad.

If you want to make this salad during the fig's off season, substitute 1 ounce chopped figs per salad.

00:00

Comments

Your email address will not be published.

Send this to a friend