Baby Dandelion Salad with Fresh Figs and Pancetta

6 ounces pancetta, sliced 1/4-inch thick

1 T. sherry vinegar, divided

Fine sea salt

1 1/2 T. extra virgin olive oil

8 ounces baby dandelion greens

14 ripe figs, stemmed and cut in half

Coarse sea salt

Freshly ground black pepper

4 ounces Pecorino Romano

 

Preheat the oven to 400°F. Place the pancetta slices on a sheet pan lined with parchment paper. Roast for approximately 15 minutes, or until the pancetta is brown and crispy; remove from the oven and drain on paper towels. Reserve 2 T. of the warm pancetta fat. In a small bowl, whisk together 1/2 T. of the sherry vinegar and a pinch of fine sea salt. Add the olive oil and 1 T. of the pancetta fat; whisk to combine. Place the dandelion greens in a medium mixing bowl and toss with half of the vinaigrette; add more, if needed, taking care not to overdress the leaves. Transfer the greens to a platter. Gently toss the figs with the remaining sherry vinegar and pancetta fat, half a pinch of coarse sea salt, and some black pepper; scatter the figs across the greens, leaving any excess dressing behind. Top the salad with broken shards of the crispy pancetta and shavings of Pecorino Romano.