Mission Fig Panzanella

This dish makes a perfect summer appetizer or light lunch. With the use of our Herbie's Porcini Powder Seasoning, it brings out the complementary flavors in this delicious recipe.

Ingredients

  • Green Kale  ·  2 bunches 
  • Fresh Mission Figs  ·  1 pint 
  • Sliced Cured Coppa  ·  6 ounces 
  • Sourdough Croutons  ·  1 cup 
  • Herbie’s Porcini Powder  ·  1 package 
  • Golden Balsamic Vinegar  ·  1/4 cup 
  • Dijon Mustard  ·  1 tablespoon 
  • Canola Oil  ·  2 cups 
  • Sugar  ·  2 tablespoons 
  • Torpedo Onion Bulb  ·  2 each 
  • Red Wine Vinegar  ·  2 cups 
  • Red Cooking Wine  ·  2 cups 
  • Sugar  ·  1 cup 

Instructions

Preheat oven to 350F.

Line sliced coppa out on baking sheet with single layer parchment paper.

Bake at 350F for 15-17 minutes until crispy. Remove from oven and let cool.

For Porcini Vinaigrette In a blender, add half Herbie’s porcini powder packet, vinegar, mustard, and sugar.

On medium spin setting, slowly drizzle canola oil to emulsify into vinaigrette.

Once all oil is added, season with salt and black pepper.

For Preserved Onion In a small saucepan, add vinegar, red cooking wine, and sugar.

Bring to a boil and reduce to medium-high heat for 10 minutes.

Slice onion 1/8 inch thick and set in heat-resistant container.

Pour reduction over onion and allow to cool at room temperature before keeping in refrigerator.

Rinse kale bunches in cold water and dry with towels.

Remove stem and rough chop for salad.

In a large mixing bowl, combine chopped kale, ½ cup of preserved onion, 1 cup of sourdough croutons, ¼ cup of porcini vinaigrette.

Plate salad and top with crumbled crispy coppa and fresh cut mission fig slices.

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