By: Chef Ben Davis

Grilled Potato and Black Fig Salad

Serves 6-8


2 large Yukon gold potatoes, boiled and sliced

4 slices pancetta, cooked, drippings reserved

1 each red onion

2 cups arugula

8 Black Mission figs, quartered

1 ½ tsp chopped shallots

1 tsp parsley-chopped

½ bay leaf-crumbled

¼ tsp thyme-chopped

12 black peppercorns-coarsely ground

1 clove garlic thinly sliced

¼ cup balsamic vinegar

½ cup olive oil


1. Peel and slice the red onion into ½” slices. Using some of the pancetta drippings spread them on the potatoes and onions then season with salt and pepper and grill until soft and hot.

2. In a large bowl combine the potato, onion rings, chopped pancetta, arugula, and figs.

3. In a separate bowl combine the shallots, herbs, pepper, and garlic. Add the vinegar then using a blender slowly add the oil until the mixture is creamy and smooth. Season to taste then add to the salad and toss gently. Serve at room temperature or slightly warm.