-
1
In a medium saucepan, toast the ancho chile over moderate heat, turning, until fragrant and charred in spots, about 2 minutes.
-
2
Remove from the heat and let cool slightly.
-
3
Add the wine, dried figs, dark brown sugar and 1/4 cup of water to the saucepan and bring to a boil.
-
4
Cover and simmer over moderately low heat until the chile and figs are tender, 20 minutes.
-
5
Transfer to a food processor and let cool slightly.
-
6
Pulse until a chunky puree forms.
-
7
Scrape the jam into a bowl.
-
8
Light a grill or preheat a grill pan.
-
9
Set a mesh or perforated pan on the grill.
-
10
Spread the granulated sugar in a pie plate.
-
11
Dip the cut sides of the fresh figs in the sugar and grill over high heat, until caramelized on 1 side only but still firm, 1 to 2 minutes.
-
12
Transfer the figs to a plate.
-
13
In a bowl, toss the shallots and jalapenos with the oil and season with salt and pepper.
-
14
Add the vegetables to the mesh or perforated pan and grill over high heat, tossing, until lightly charred and softened, 6 minutes.
-
15
Transfer the vegetables to a plate.
-
16
Spoon 1 or 2 tablespoons of the fig jam onto plates and arrange the shallots, jalapenos, caramelized figs and crumbled feta around it.
-
17
Garnish the salad with cilantro leaves and crushed pink peppercorns and serve with lime wedges.
