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Rocket salad with figs, pancetta and walnuts
Serves 4-6 Starters and mains
Ingredients
- 4tbsp olive oil
- 1tbsp walnut oil
- 2tsp sherry vinegar
- 2tsp balsamic vinegar
- 100g rocket leaves
- 30g lamb’s lettuce
- 6 slices pancetta
- 6 figs
- 2tbsp walnuts, roughly chopped
Method
Make a vinaigrette with the olive oil, walnut oil, sherry vinegar and balsamic vinegar. Mix the rocket leaves and lamb’s lettuce in a wide salad bowl.
Grill the pancetta slices until crisp, then drain on kitchen paper. Halve the figs lengthways and fry gently, cut-side down, in the pancetta fat for 2-3 minutes until warmed through.
Scatter the leaves lightly with salt, toss with the dressing and walnuts. Arrange figs and pancetta slices over the leaves, grind on black pepper and serve while the figs are still warm.
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