This simple, lovely 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 leafy 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 black pepper to taste
4 thick slices double-smoked bacon, diced
1 small bunch arugula (4 oz/120 g), trimmed
6 small figs (total 4 oz/120 g), quartered
Dressing: In small bowl, whisk together ingredients. (Makes 1/4 cup/60 mL.)
Salad: In 10-inch (25 cm) skillet, cook bacon on medium-high heat 5 minutes, or until crisp. Transfer to plate lined with paper towel. Cool to lukewarm.
Arrange arugula on serving platter. Drizzle with dressing to taste. (You will have some left over.) Top with bacon and figs. Toss gently.
Shopping Cart: Look for Cretan vinegar and honey in Greek specialty shops. If you can’t find any, use high-quality substitutes, such as aged balsamic vinegar from Modena, Italy, and Greek mountain honey.
Makes 4 servings.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL