Radicchio and Endive Salad
Toast pine nuts in a dry pan. Rinse figs, pat dry and cut into quarters. Cut bacon in half crosswise. Wrap each fig quarter with a piece of bacon. Thread figs onto skewers. In a pan, sauté figs briefly in oil.
Rinse and trim radicchio and endive and chop if desired. Season vinegar with salt and pepper and whisk in olive oil. Toss salad greens and pine nuts with dressing. Divide salad among plates and top with fig skewers and sage leaves.