From "the girl & the fig" restaurant in Sonoma. Their special "Grilled Fig Salad" can easily be made at home with this vinaigrette. Use for any of your salad creations. Also makes a flavorful marinade for pork or chicken.
Grilled Fig Salad for 6
Saute � cup diced pancetta until crisp. Drain, reserving oil. Halve 12 fresh figs. Brush fig halves with reserved pancetta oil. Grill figs for 45 seconds on each side.
In a bowl, toss together 6 bunches baby arugula, 1 cup toasted pecans, the saut�ed pancetta, 1 cup crumbled goat cheese, and 1-1/2 cups Fig & Port Vinaigrette.
Arrange on chilled plates and surround with grilled figs. Use peppermill to grind pepper over salad. Note: If fresh figs are not available, substitute 1 cup diced dried figs � do not grill!
8.45 oz/250 ml
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