Changemaker Series: The Girl + The Fig’s Sondra Bernstein And Her Iconic Grilled Fig And Arugula Sal

Ingredients

• For the vinaigrette:
• 3 dried Black Mission figs
• 1 cup ruby port
• 1/4 cup red wine vinegar
• 1/2 tablespoon minced shallots
• 1/4 cup blended oil
• Salt and freshly ground blackpepper to taste
• For the salad:
• 1/2 cup pancetta, diced
• 12 fresh figs, halved
• 6 bunches of baby arugula
• 1 cup pecans, toasted
• 1 cup goat cheese, crumbled (preferably Laura Chenel Chévre)
• Freshly ground black pepper to taste