Another salad... but this one has figs!

We are celebrating my mother's birthday late this year, and I have the distinct honour of hosting the dinner at my apartment.  I think this is technically the first time my mother will have been over for dinner!  How exciting.

Anyhow, I couldn't help go a little 'nuts' and decided to concoct a tasty salad to go with our Roast Beef (see recipe here).  I give you:

Grilled Figs & Pistachios - A love story salad

Dressing ingredients:

1/2 tbsp honey
pinch of saffron
1 tbsp apricot jam
3 tbsp rice vinegar (can also use champagne or white wine vinegar)
light salad (sunflower/grapeseed/etc) oil to measure

To make the dressing

Combine everything but the oil and blend until all is dissolved and mixed.  Add 2-3 times as much oil as there is everything else (this is the usual measure for a vinagrette).  Shake/blend until awesome.  If made beforehand, the flavours will marry better if left out of the fridge for a few hours.  Don't worry - nothing will go bad!  Serve at room temperature, as sugars taste sweeter when they aren't cold.

Salad ingredients:

6-8 figs (depending on size, guests, etc.)
1/2-2/3 cup pistachios, crushed to very coarse pieces  (shelled first, of course!)
1/4 cup pancetta bits (can substitute bacon bits)
arugula
2 shallots, shredded
olive oil

To prepare the salad

Shell the pistachios.  Put aside.  (Crush just before you add to salad, and the flavour will be fresher.)
Cut pancetta or bacon (or any other cured ham type) into little confetti bits - about 1/2 cm cubed.  Fry lightly without adding any oil (they will provide their own) until crispy and brown.  Let them cool on paper towel to absorb the extra grease.  Put aside.
Shred the shallots just before serving.  Like the pistachios, they'll bite better when freshly cut.
Finally, remove the stem ends and halve the figs.  Heat up a grill to medium-high heat.  Cover the figs liberally with olive oil, and when the pan is hot press them on the grill face first.  Allow to grill/caramelize for 2-4 minutes until lovely brown gold with pretty stripes.  Let cool enough to make the halves quarters, then add to the salad with all other ingredients.  Dress with the vinagrette.  Serve and enjoy!