Warm Radicchio Salad

TO MAKE THE BAKED PANCETTA: Preheat the oven to 400 degrees F. Set the round whole slices of pancetta on a nonstick baking sheet, cover them with foil and top with another baking sheet on the foil so the slices remain flat and do not curl. Bake for 10 minutes. Remove the top baking pan and foil and continue to bake for 5 minutes longer or until the pancetta is crisp and brown. Let cool and pat with paper towels to remove excess grease. TO MAKE THE POACHED FIGS: In a non-corrodible saucepan, over medium-high heat, place the figs, port, cracked peppercorns, and bay leaves and bring to a simmer. Cover partially and simmer for 10 to 15 minutes or until tender. With a skimmer remove the figs from the liquid and cool to room temperature. Meanwhile reduce the remaining port and spices until 2 tablespoons remain. Transfer this to a measuring cup and add 2 tablespoons dark balsamic vinegar; this will be your balsamic syrup with which you garnish each plate. TO MAKE THE VINAIGRETTE: In a large mixing bowl, whisk together the chopped fresh sage, tarragon and thyme with the shallots, vinegar and olive oil. Season to taste with salt and pepper and marinate the radicchio in this mixture until you are ready to finish and serve the salad. TO FINISH THE SALAD: Preheat the grill or grill pan (preferably nonstick) until very hot. Add the radicchio quarters to the pan and grill for a minute or so or just enough for the outside to be charred while keeping the inside raw. Roughly chop the radicchio into bite-size pieces and return it to the marinating vinaigrette. Recipe courtesy of Chef Pilar Sanchez, Meadowood, St. Helena, CA