Fig and rocket salad with pancetta
During the fig season figs are very cheap at the market, so I buy a lot to make jam, chutney, compote and puddings from them. I also put a few aside, which I add to my morning porridge or salad at lunchtime. This Italian fig and rocket salad with pancetta is one of my favourite autumnal dishes – perfect for an easy/lazy lunch or ideal as a starter at dinner parties. Make sure you use good quality balsamic vinegar – it makes such a difference!
Ingredients
Method
- Put the pancetta pieces into a frying pan and cook until crispy, then drain them on kitchen paper towels.
- Meanwhile, wash and pat-dry the figs, then cut them into thin wedges.
- Whisk together the dressing, taste and adjust it, if necessary, to your liking.
- Scatter the rocket leaves onto four plates or a big serving plate.
- Arrange the fig wedges between the rocket leaves, scatter the pancetta on top, then drizzle with the dressing.
- Serve immediately.