Grilled Dandelion Salad with Pancetta-Wrapped Figs
- 24 very thin slices of pancetta (about 1/2 pound)
- 12 fresh Mission figs, halved lengthwise
- 6 ounces dandelion greens, tough stems discarded
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground pepper
- One 1-ounce piece Parmigiano-Reggiano cheese
- Aged balsamic vinegar, for drizzling
- Light a grill.
- Wrap a slice of pancetta around each fig half and secure with a toothpick.
- Grill the figs over medium heat, turning, until the pancetta is crisp all over, about 5 minutes total.
- Transfer to a work surface and discard the toothpicks.
- In a bowl, drizzle the dandelion greens with olive oil until lightly coated and toss.
- Season the greens with salt and pepper.
- Arrange the greens across the grill grates and cook, turning gently, until lightly charred and wilted, about 1 minute.
- Transfer the greens to plates and top with the fig halves.
- Using a vegetable peeler, shave the cheese over the salads.
- Drizzle with olive oil and balsamic vinegar and serve right away.
thin, mission figs, dandelion, extravirgin olive oil, salt, cheese, balsamic vinegar
Taken from www.foodandwine.com/recipes/grilled-dandelion-salad-pancetta-wrapped-figs (may not work)