Arugula Salad with Blue Cheese and Roasted Fresh Figs Wrapped in Pancetta


This recipe is my version of a salad I had while dining at a restaurant in North Beach in San Francisco. 


  • Arugula
  • Fresh Mission Figs
  • Pancetta
  • Blue cheese, crumbled or Humboldt Fog Goat Cheese (pictured above)

For the Dressing:

  • Juice from one lemon
  • Kosher Salt
  • Freshly ground pepper
  • 1 teaspoon Dijon mustard
  • A little bit of lemon zest
  • olive oil


Step 1: For the dressing: whisk first 5 ingredients together.  Then stream in olive oil to taste. The traditional method uses 1 part acid to 2 parts oil.
Step 2: To roast the fresh figs: Preheat oven to 400 degrees F.  Wrap pancetta around figs. Use a toothpick if needed to secure pancetta around fig.  Place on cookie sheet. Roast in oven for about 20 to 25 minutes.
Step 3: To assemble the salad: Toss dressing and arugula. Place a portion of the arugula in serving bowl, place figs around arugula and sprinkle with crumbled blue cheese.

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