ROASTED FIG & PANCETTA SALAD

This salad is Italian simplicity at its best: warm figs, salty pancetta and an easy dressing. Do purchase the best aged balsamic vinegar you can find—it really does make a difference. I’ll admit they can be expensive, starting at about $20 a bottle, but the investment is worth every penny. Balsamic syrup is a thrifty option and is available at most grocers. It approximates the flavour somewhat and is a better option than the thin, acidic mass-market balsamic. You can swap the syrup 1:1 for the aged vinegar.

1 medium-sized head frisée

1 bunch watercress

1/4 cup plus 1 tbsp (60 mL plus 15 mL) extra virgin olive oil, divided

Salt and coarsely ground black pepper

9 ripe Mission figs, stemmed and halved

4 slices roll-style pancetta, 1/8-inch-thick (3-mm) slices, diced

4 tsp (20 mL) aged balsamic vinegar

Preheat oven to 350°F (180°C).

Tear frisée into bite-sized pieces; trim tough stems from watercress. Wash greens and dry carefully. Arrange on a large platter, drizzle with 1/4 cup (60 mL) olive oil and season with salt and pepper. Toss to coat.

Toss figs with remaining 1 tbsp (15 mL) oil and arrange cut-side up on a parchment-lined baking sheet. Bake in preheated oven for 10 to 12 minutes or until warmed through and softened.

Meanwhile, fry pancetta in a small skillet over medium heat for 3 to 4 minutes or until just beginning to crisp. Tip contents of pan, including rendered fat, evenly over greens. Arrange warm figs overtop and tip collected juices, if any, over salad.

Drizzle with balsamic and serve right away. Serves 6