To make the pesto: In a food processor, blend together the basil, toasted pine nuts, garlic, Parmesan, sea salt, and cracked pepper. While blending, slowly pour in the extra virgin olive oil in a thin stream. Blend until smooth.
To make the goat cheese crostini: Spread about 1 tablespoon goat cheese onto baguette rounds. Drizzle with olive oil and broil for a few minutes until the cheese is slightly golden and bubbling.
To make the balsamic reduction: Heat a small saucepan on medium. Add equal parts aged balsamic vinegar and real maple syrup. Bring to a simmer and reduce for 5 to 8 minutes, until thick, syrupy, and coats a wooden spoon.
In a bowl, combine the figs, mesclun greens, 4 tablespoons of the pesto and mix. Serve topped with 2 pieces of the goat cheese crostini and drizzle with balsamic reduction.
Trippa Alla Fiorentina: Florentine Tripe
