An organic rabbit pie from my favorite shop;
Fig, Pancetta & Blue Cheese Salad;
Australian Open Men's Finals on television;
And a chilly glass of the local sauvignon blanc.
Love the end of summer.
Fig, Pancetta & Blue Cheese Salad
For the salad, crisp the pancetta with a bit of olive oil, either in a frying pan with a bit or on a baking sheet under the grill/broiler. Slice figs in halve or quarters, depending upon how big they are. Place them on a baking sheet lined with aluminum foil, cut side up. Top with dabs of butter and sprinkle with brown sugar. Grill/broil until the sugar carmelizes.
For the dressing, mince a shallot and combine with sherry vinegar, salt and black pepper. If you have the time to let this mixture macerate, all the better. Add a bit of crumbled blue cheese, some drippings from the fig pan (there should be plenty of buttery, sugary, figgy liquid) and a bit of olive oil. I always mix my dressing up in a glass jar with a tightly-fitting lid. Shake, shake, shake, taste for seasoning by dipping in a leaf of rocket, and adjust as necessary. Pour over the rocket, sprinkle with blue cheese, top with lightly crumbled pancetta and adorn with figs.