Valley Fig Growers
California Fig and Arugula Salad
Serves 6.
Ingredients
California Fig and Arugula Salad:
1/2 pound pancetta, diced
1/2 cup Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna California Figs, stems removed, diced
6 bunches arugula
1 cup pecans, toasted
1 cup crumbled goat cheese
1 1/2 cups Fig and Port Vinaigrette (recipe follows)
pepper
Fig and Port Vinaigrette:
3 Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs, stems removed
1 cup ruby Port
1/4 cup red wine vinegar
1/2 tablespoon minced shallots
1/4 cup blended oil*
salt and pepper
Directions
Directions for Fig and Arugula Salad:
- In a small pan, saute pancetta over medium heat until crisp; set aside. In a large bowl, toss pancetta, figs, arugula, pecans, and goat cheese with the vinaigrette. Divide between six chilled salad plates. Grind pepper over each salad.
Directions for Fig and Port Vinaigrette:
- Soak figs in port until soft. In a saucepan, reduce port over medium heat to 1/2 cup. Puree figs, port, and vinegar in a food processor. Add shallots and slowly whisk in oil. Season with salt and pepper.
*Blended oil is 3 parts canola oil plus 1 part olive oil.
From the girl & the fig restaurant in Sonoma, California.
