2Crisp bacon in a large frying pan over medium-low heat. Remove to a paper-towel-lined plate, set aside to cool, then crumble.
3Discard all but 2 tablespoons of the bacon fat, add onion, and cook, stirring rarely, until well-browned, about 15 minutes. Add vinegar and cook until the strong vinegar aroma has dissipated, about 1 minute. Remove the pan from heat and let cool slightly.
4Place arugula in a large nonreactive bowl. Slice figs crosswise into 1/4-inch coins and add to the bowl along with crumbled bacon and cooled onion mixture. Toss to evenly combine and season with additional vinegar, salt, and freshly ground black pepper as desired.
5Evenly arrange mixture on toasted flatbread. Cut into squares and serve.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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