Grilled Fig And Arugula Salad
Ingredients
For the vinaigrette:
3 dried Black Mission figs
1 cup ruby port
1/4 cup red wine vinegar
1/2 tablespoon minced shallots
1/4 cup blended oil
Salt and pepper to taste
For the salad:
1/2 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
Preparation
1
For the vinaigrette: Pour the port in a bowl, add the figs, and rehydrate until soft. Transfer the port and figs to a saucepan.
2
Reduce the port over medium heat to 1/2 cup, about 5 to 7 minutes.
3
Transfer the port mixture to a food processor (such as a Cusinart filled with a blade attachment) and add the vinegar. Purée until smooth. Add the shallots and slowly whisk in the oil. Season to taste with salt and pepper to taste.
4
For the salad: Sauté the pancetta in a small sauté pan over medium heat until the pancetta is crisp. Set the pancetta aside, reserving the “oil.”
5
Brush the figs with the pancetta “oil.” Grill the figs for 45 seconds on each side.
6
In a stainless-steel bowl, toss the arugula, pecans, pancetta, and goat cheese with the vinaigrette.
7
To serve: Divide the salad among 6 chilled plates and surround it with the grilled figs. Grind the pepper over each salad.
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About
A simple and elegant grilled fig & arugula salad.
Other Names:
arugula salad, arugula and fig salad
Yield:
Serves 6
Added:
Friday, November 23, 2018 - 2:28pm
