Grilled Dandelion Salad with Pancetta-Wrapped Figs

1. 1

   Light a grill.

2. 2

   Wrap a slice of pancetta around each fig half and secure with a toothpick.

3. 3

   Grill the figs over medium heat, turning, until the pancetta is crisp all over, about 5 minutes total.

4. 4

   Transfer to a work surface and discard the toothpicks.

5. 5

   In a bowl, drizzle the dandelion greens with olive oil until lightly coated and toss.

6. 6

   Season the greens with salt and pepper.

7. 7

   Arrange the greens across the grill grates and cook, turning gently, until lightly charred and wilted, about 1 minute.

8. 8

   Transfer the greens to plates and top with the fig halves.

9. 9

   Using a vegetable peeler, shave the cheese over the salads.

10. 10

    Drizzle with olive oil and balsamic vinegar and serve right away.

No additional tips available.