Fig Salad

Fig Salad with Fig and Port Vinaigrette
½ lb. pancetta, diced 12 dried Calimyrna figs, halved 6 bunches baby arugula 1 c. pecans, toasted 1 c. crumbled goat cheese	In small sauté pan, sauté the pancetta over medium heat until crisp. Set the pancetta aside, reserving the “oil”. Toss the figs with the pancetta “oil” and drain. Toss the arugula, pecans, pancetta, and goat cheese with the vinaigrette.
Fig and Port Vinaigrette 3 dried Black Mission figs 1 c. ruby port ¼ c. red wine vinegar ½ T. minced shallots 1 T. olive oil 3 T. vegetable oil Salt and pepper	Rehydrate the figs in the port until soft. In a saucepan, reduce the port over medium heat to ½ c. Puree the figs, port and vinegar in a food processor. Add the shallots and slowly whisk in the oil. Season with salt and pepper.
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Fig Salad with Fig and Port Vinaigrette