Serves 4.
Ingredients
8 ounces arugula or mizuna, washed and dried
1 head frisee or chicory, trimmed, washed and dried
1/2 cup blonde figs, stemmed and halved
1/2 cup roasted crushed hazelnuts
3 ounces good quality blue cheese, crumbled
4 tablespoons extra virgin olive oil
3 ounces pancetta, thinly sliced and chopped
12 small leaves fresh sage (do not substitute dried sage)
1 1/2 tablespoons sherry vinegar, such as Pedro Ximenez
1 small shallot, peeled and minced
Salt and freshly ground pepper
Directions
Place the first five ingredients in a large salad bowl.
In a small saucepan warm the olive oil, pancetta, and sage until the oil is sizzling and the pancetta and sage are slightly crisp. Turn off the heat, add the vinegar, shallot and salt and pepper and stir. (If you have a gas stove and manage to set fire to the dressing, it will have a strong gasoline-like flavor).
Pour the dressing over the salad mixture, toss well and adjust the seasoning. Serve immediately.
