With pieces of crispy pancetta and sweet preserved figs, this simple rustic salad is the perfect complement to pasta dishes or on its own as a light meal. Enjoy with a big glass of chianti.
½ cup walnuts
½ cup Red Table Meat Pancetta, diced into ¼ inch cubes
3 oz blue cheese, crumbled
1 jar Figs and Black Tea preserves from Quince and Apple
2 T extra virgin olive oil
1 t balsamic vinegar
Salt and black pepper
Heat walnuts and pancetta in a dry frying pan over low heat until the fat begins to render out of the pancetta. Turn heat to medium low and, stirring frequently, cook until pancetta is crispy on the outside. Turn off pan and set aside.
Add ingredients for vinaigrette to a bowl and stir vigorously to combine. Season to taste with salt and pepper.
In large salad bowl, combine mixed greens, walnuts and pancetta. Toss with vinaigrette, making sure to include fig pieces. Season salad with salt and pepper.
Serve and top with blue cheese.