1/2 cup Pancetta by Beretta, diced
12 fresh figs, halved
1 package baby arugula
1 cup pecans, toasted
1 cup Buche de Chèvre cheese
1/2 cup Il Casolare Extra Virgin Olive Oil
1/4 cup Fig Balsamic Vinegar
Black Hawaiian Sea Salt, to taste
Green Peppercorns, freshly ground
Sauté the Pancetta over medium heat in a small pan. Cook until crisp. Reserve oil.
Bush figs with Pancetta oil and grill for 45 seconds on each side.
In a bowl, toss arugula, pecans, Pancetta, pecans and crumbled Chèvre with Olive Oil, Hawaiian Sea Salt and Fig Balsamic Vinegar. Place salad on chilled plates and garnish with grilled figs. Grind Green Peppercorns over salads.
Recipe adapted from and photo courtesy of www.thegirlandthefig.com