Grilled Fig & Pancetta Salad

(adapted from The Santa Monica Farmers' Market Cookbook by Amelia Saltsman)

Serves 6

1/3 c. balsamic vinegar
1 pt. basket fresh ripe figs
3 Tbls. good olive oil, or a little more if needed
Kosher salt and freshly ground pepper
1/4 lb. pancetta, sliced rather thick
1/3 c. whole raw almonds
6 c. baby arugula or dandelion greens, if you can find them
1/2 lemon
1/4 lb. Camembert-style cheese

In a small pot, bring the vinegar to a light boil. Cook until it thickens and is reduced to about 2 Tbls. (watch closely - do not scorch). Pour into a small dish to cool.

Turn grill on to medium-high. Cut the figs in half lengthwise, brush both sides with 2-3 tsp. oil and season with salt and pepper. Grill cut-side down until the surface is caramelized, about 2-3 minutes. Turn and grill on the second side for another 2-3 minutes. Place cut side up on a plate to cool.

Cut pancetta into 1/2-inch dice and cook in a skillet over medium heat until crisp, set aside. Wipe out the skillet and heat 1 tsp. olive oil over medium heat. Add almonds and a sprinkle of salt and toast. Shake the pan often until almonds are golden brown. Remove from heat, let cool and chop coarsely.

To serve, toss greens with about 3 tsp. olive oil, salt, pepper and a tiny squeeze of lemon juice, but be careful not to make this salad too lemony. Scatter pancetta and almonds over greens, top with figs, and drizzle with balsamic syrup. Serve with the cheese wedges.