Grilled Fig and Arugula Salad
This simple, summery salad featured the sweet caramelized flavor of grilled figs over arugula and goat cheese with a sweet and seductive fig vinaigrette.
Ingredients
For the vinaigrette:
- 3 dried Black Mission figs
- 1 cup ruby port
- 1/4 cup red wine vinegar
- 1/2 tablespoon shallots minced
- 1/4 cup olive oil
- Salt and pepper to taste
For the salad:
- 1/2 cup pancetta diced
- 12 fresh figs* halved
- 6 cups baby arugula
- 1 cup pecans toasted
- 1 cup goat cheese crumbled (preferably Laura Chenel Chévre)
- Freshly ground black pepper to taste
Instructions
To prepare the vinaigrette:
- Pour the port in a bowl, add the figs, and rehydrate until soft. Transfer the port and figs to a saucepan.
- Transfer the port and figs to a saucepan. Reduce the port over medium heat to ½ cup, about 5 to 7 minutes.
- Transfer the port mixture to a food processor 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.
To prepare 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.”
- 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.
To serve:
- Divide the salad among 6 chilled plates and surround it with the grilled figs. Grind the pepper over each salad.
Notes
*I typically make this recipe with Black Mission figs; however, Sondra does not specify. So use whatever figs look the best at the market.