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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!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 ripe fresh figs
  • 100 g pancetta diced
  • 4 handfuls of wild rocket
  • For dressing:
  • 1 tbsp balsamic vinegar
  • 2-3 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey
  • 1 tsp grated onion
  • 1 small garlic clove minced (optional)
  • Salt & pepper

Method
 

  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.