Fig, Blue Cheese, Basil and Pancetta on Rocket Salad
Peppery rocket serves as the perfect bed for figs, blue cheese, honey, walnuts and fresh herbs in this light and delicious salad.
Ingredients
- 4 large figs sliced lengthwise (if using small figs, use more)
- 4 cups rocket arugula
- 4 slices pancetta roughly chopped (I used a beautiful peppered one that was great)
- ½ cup blue cheese crumbled (or goat cheese)
- ¼ cup walnuts raw or toasted
- 2 Tbsp. fresh basil roughly chopped (rosemary, thyme or sage would also have been nice)
- Jalapeno thinly sliced
- Juice from one lemon squeezed over salad
- Honey for drizzling
- Balsamic vinegar for drizzling
- Olive oil for drizzling
- Sea salt to taste
- Fresh ground black pepper to taste
Instructions
- Place chopped pancetta in a hot skillet and cook until crispy. Remove from stove and set aside until needed.
- Place 1 cup of rocket on each plate. Divide figs, blue cheese, basil and walnuts among the plates.
- Top salads with pancetta and drizzle the pancetta oil over each salad.
- Drizzle desired amount of honey, balsamic vinegar and olive oil over each salad. Followed by lemon juice.
- Finish with salt and pepper.
- Serve immediately as is or with crusty bread for sopping up the juices.
