from isle of Crete, with greens, figs and smoky pork. Credit: Susan Sampson” />
This simple salad was inspired by a dish I enjoyed in Crete, where wild greens were tossed with figs and tidbits of smoky pork. The Cretans attribute their famous longevity to the liberal consumption of extra virgin olive oil and horta (the collective name for a variety of greens).
3 tbsp (45 mL) extra virgin olive oil
1 tbsp (15 mL) Cretan balsamic vinegar
1 tsp (5 mL) Cretan honey
Sea salt + freshly ground pepper to taste
4 thick slices double-smoked bacon, diced
1 small bunch arugula (4 oz/120 g), trimmed
6 small figs (4 oz/120 g), quartered
Dressing: Whisk together ingredients in small bowl. (Makes about 1/4 cup/60 mL.)
Salad: Cook bacon in medium skillet on medium-high heat until crispy, about 5 minutes. Transfer to plate lined with paper towel. Cool.
Arrange arugula on serving platter. Drizzle with dressing to taste. (You will have some left over.) Top with bacon and figs. Toss gently.
Makes 4 servings.
Credit: Susan Sampson
Tested in Imperial