| Hit for “Tucker’s Hands,” our weekly online video series. This week, Tucker Shaw shows how to reduce balsamic vinegar for a piquant salad dressing.
Arugula Salad with Fig, Pancetta and Gorgonzola Dolce
A great summertime salad to serve outdoors. Serves one as a main course, or two as a side. Gorgonzola dolce is a milder version of gorgonzola, with less sharpness, more creaminess and a honeylike note of floral brightness.
Ingredients
1/4 cup balsamic vinegar
1 tablespoon honey
A few slices pancetta
3-4 cups arugula, washed and dried
4-5 fresh figs, halved
1/4 cup gorgonzola dolce, crumbled
Olive oil to taste
Salt and black pepper to taste
Directions
In a small saucepan over medium heat, reduce vinegar by half. Whisk in honey.
Meanwhile, in a small sauté pan over medium-high heat, cook pancetta rounds until crispy. Remove to a paper towel to drain.
Pile arugula onto serving plate. Tuck pancetta, figs and gorgonzola into leaves. Drizzle with vinegar-honey mixture and olive oil. Salt and pepper to taste.
