Instructions

1. Put the pancetta pieces into a frying pan and cook until crispy, then drain them on kitchen paper towels.
2. Meanwhile, wash and pat-dry the figs, then cut them into thin wedges.
3. Whisk together the dressing, taste and adjust it, if necessary, to your liking.
4. Scatter the rocket leaves onto four plates or a big serving plate.
5. Arrange the fig wedges between the rocket leaves, scatter the pancetta on top, then drizzle with the dressing.
6. Serve immediately.