1/2 Cup pancetta, diced
2 Tbsp – 1/4 Cup Fig Balsamic Vinegar
12 fresh figs, cut in half
6 bunches of baby arugula, torn
1 Cup pecans, halved or chopped
1 Cup goat cheese, crumbled
1/2 to 1 Cup Fig Vinaigrette
Preheat oven to 400F. Spread chopped pecans on a baking sheet and drizzle with just enough Fig Balsamic Vinegar to coat (about 2 Tbsp or so). Toast pecans in the oven for 5 min. Remove from oven and allow to cool. Pour the vinaigrette ingredients into a small dish, and whisk quickly to combine.
While the pecans are toasting, sauté the diced pancetta in a skillet over medium heat on the stove until it is crisp. Drain pancetta, reserving oil.
Halve the fresh figs, and brush the figs on all sides with the reserved pancetta oil. Grill the figs over medium-high heat (or quickly brown in the skillet) for about 1 minute on each side.
In a large serving bowl, combine baby arugula, toasted balsamic pecans, the sautéed pancetta, the crumbled goat cheese, and the Fig Vinaigrette. Toss gently. Divide salad among chilled plates and top with grilled figs.
Note: If fresh figs are not available, substitute 1 Cup diced dried figs to garnish the salads. Brush the dried fruit with the reserved pancetta oil, but do not grill, as dried fruit will smoke and burn.