Salad of Figs, Scampi Arrosto and Salsa Delicata

Ingredients

• 16 scampi, halved lengthways
• 2 tbsp olive oil
• 1 garlic clove, crushed
• 8 figs, halved
• 2 cups (loosely packed) mesclun
• 1 baby fennel bulb, thinly sliced on a mandolin
• 1 golden shallot, thinly sliced
• 1 tbsp tarragon, torn
• Salsa delicata
• 75 gm pine nuts
• 40 gm pistachio nuts, plus extra coarsely chopped to serve
• 100 ml extra-virgin olive oil
• 75 ml chardonnay vinegar