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fig and pancetta salad

Yields4 Servings

Enjoy this light and fresh Summer salad for lunch or as a side to BBQ meats, figs and pancetta are the perfect pairing of sweet and salty.

 150 g speck, sliced into batons and cooked crispy
 4 figs, cut into quarters
 100 g baby spinach leaves
 100 g baby swiss chard leaves
 50 g walnuts, halved
 70 g chèvre goats cheese

Arrange the salad leaves in a serving dish, place the figs around the dish and sprinkle with the crispy speck.


Crumble the goats cheese over the top and finish with the walnuts. Dress the salad with a drizzle of extra virgin olive oil and finish with a balsamic glaze or vinegar.

Nutrition Facts

Serving Size 4

Servings 0