Goat Cheese Salad With Pancetta, Garlic and Figs

• 1/2 pound pancetta, cut into small dice
• 4 tablespoons olive oil
• 4 teaspoons minced garlic
• 2 teaspoons minced fresh thyme
• 3/4 cup sherry vinegar
• 1/2 pound goat cheese
• 8 cups mixed wild greens, washed and stemmed
• 12 fresh or dried figs, stemmed and halved
• Salt and freshly ground pepper to taste

1. Place the pancetta in a large skillet over low heat and cook until it has browned and released half of its fat.
2. Remove the pancetta from the skillet with a slotted spoon.
3. Add the olive oil to the skillet and increase the heat to medium.
4. When the pancetta is hot but not smoking, return it to the pan and cook for a few seconds.
5. Add the garlic and cook until lightly browned.
6. Add the thyme and cook just until it makes a popping sound.
7. Stir in the vinegar and simmer until reduced to 1/4 cup, about 5 minutes.
8. Crumble the goat cheese into the skillet and cook just until it begins to weep.
9. Toss in the greens and immediately remove the pan from the heat.
10. Toss in the figs and season with salt and pepper to taste.
11. Place the salad in a bowl and serve warm.

pancetta, olive oil, garlic, thyme, sherry vinegar, goat cheese, wild greens, salt

Taken from cooking.nytimes.com/recipes/3427 (may not work)