Serves 4
This is an easy go to side salad, entree, or addition to a full meal! Let’s be honest… ripe juicy figs, salty pancetta, sticky port wine and a dash of stinky blue… it’s a no brainer! If you don’t have pancetta – streaky bacon works as well, bake until bacon is crispy, turning croutons occasionally.
Port wine dressing
Ingredients
- ¾ cup ruby port
- ¼ cup red wine
- ¼ cup rice bran oil
- 4 Tbsp balsamic vinegar
- 2 Tbsp walnut oil
- 1 Tbsp red wine vinegar
- ½ Tbsp worcestershire sauce
- ½ Tbsp pomegranate molasses
Method
- Add all ingredients for port wine dressing to a pot on a medium heat.
- Simmer for 6-8 minutes until syrupy.
- Remove from heat and set aside until ready to use.
- Pancetta Croutons
- 4 slices ciabatta
- 12 strips of pancetta
Olive oil
Method
- Heat oven to 180°C
- Cut fresh ciabatta bread into little finger size strips approx. 2cm in width and brush with olive oil.
- Wrap each bread strip with a slice of pancetta and place on an oven tray lined with baking paper.
- Bake at 180°C until pancetta begins to crisp, approximately 10 minutes.
- Remove from oven and set aside.
Figs
Ingredients
- 4 x fresh figs sliced in half.
- 8 Tbsp of port wine dressing recipe
Method
- Still at 180°C, drizzle 1 Tbsp port wine dressing over each fig half and bake for 8 minutes, basting every 2 minutes.
- Remove from oven and set aside.
To assemble
Ingredients
- 100g Kapiti Kikorangi blue cheese
- 2 cups mixed mesclun salad leaves
Method
- If serving individually, place a half cup of lettuce leaves in the centre of each plate and crumble over ¼ of blue cheese.
- Place 2 fig halves on each plate and 3 pancetta croutons.
- Drizzle over 1-2 Tbsp port wine dressing and serve.
Don't miss Nikki and Jordan's recipes in every issue of Motorhomes Caravans & Destinations. Subscribe here.
