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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.