Home FOOD & DRINK Recipes
| Register

1. Tabooze! (and Other Drinking Games for 2)
2. 2Profile: Nadia Giosia (a.k.a. Nadia G.)
3. Top 10 Dirty (Sounding) Drinks
4. The Ultimate Party Planner
5. Cooking With Booze!
6. Baked Stuffed Figs with Goat Cheese and Pine Nuts
7. 2Profile: Anna Olson
8. Top 10 Sexy Canadian Restaurants
9. 2Profile: Mark McEwan
10. 2Profile: Laura Calder
Advertise With Us!
Composed Salad with Grilled Fruits

Photograph of plated salad.

Serves 6

6 figs, halved
12 dried apricots, halved
15 mL (1 tbsp) plus 60 mL (1/4 cup) olive oil
6 thin slices of pancetta
6 leaves Boston lettuce
6 small handfuls mâche
1 small head radicchio, shredded
140 g (5 oz.) chèvre
Seeds from 1/2 pomegranate (optional)
30 mL (2 tbsp) white balsamic vinegar
Salt and pepper to taste

Heat oven to broil. Drizzle figs and apricots with olive oil; place fruit on foil-lined baking sheet under broiler for about 2 minutes.

In a non-stick frying pan, cook pancetta rounds over medium heat until they begin to brown and crisp, about 4 to 5 minutes.

Build each salad individually, one layer at a time. Place a Boston lettuce leaf, followed by a handful of mâche, on each of the plates. Top with a healthy pinch of radicchio. Add 2 fig halves, 4 apricot halves and a pancetta round to each plate. Sprinkle crumbled chèvre and pomegranate seeds (if using) overtop. Drizzle with vinegar and olive oil. Season to taste. Serve with Jackson-Triggs Proprietors’ Reserve 2008 Sauvignon Blanc.