Grilled Figs for Fall Salads
The chef at Iron Horse Vineyards, Mark Malicki, has been wrapping small ripe and split black figs in paper-thin slices of pancetta. Then he grills them over wood or charcoal.
He serves them as crispy and savory sweet jewels to sparkle in salads with grilled duck breast and roasted vegetables.
A nice trick is to carefully reduce a bit of balsamic vinegar until it is getting to the point of being a thick syrup, until it falls away from the spoon in tangy sweet ribbons that tie together all these great flavors of fall.