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<\/a><\/p>\n6 ounces pancetta, sliced 1\/4-inch thick<\/p>\n
1 T. sherry vinegar, divided<\/p>\n
Fine sea salt<\/p>\n
1 1\/2 T. extra virgin olive oil<\/p>\n
8 ounces baby dandelion greens<\/p>\n
14 ripe figs, stemmed and cut in half<\/p>\n
Coarse sea salt<\/p>\n
Freshly ground black pepper<\/p>\n
4 ounces Pecorino Romano<\/p>\n
<\/p>\n
Preheat the oven to 400\u00c2\u00b0F. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00c2\u00b0F. Place the pancetta slices on a sheet pan lined with parchment paper. Roast for approximately 15 minutes, or until the pancetta…<\/p>\n