Salad with Figs and Blue Cheese

Salad with Figs and Blue Cheese
Salad with Figs and Blue Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil

  • 2

    tablespoons apple cider vinegar

  • 1/2

    tablespoon whole-grain mustard

  • Sea salt

  • Pepper

  • 6

    slices of bacon (5 ounces)

  • 1 1/2

    tablespoons salted butter

  • 1

    crisp apple, such as Honeycrisp or Fuji—halved, cored and thinly sliced

  • 1/3

    cup toasted hazelnuts, chopped

  • 2

    cups mesclun greens

  • 3

    ounces Roquefort cheese, crumbled

  • 1/2

    pound small, seedless dark grapes, halved

  • 4

    fresh figs, cut into wedges

Directions

In a small bowl, whisk the olive oil with the apple cider vinegar and whole-grain mustard. Season with salt and pepper. In a large nonstick skillet, cook the bacon slices over moderate heat, turning, until golden and crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Break the bacon into pieces. In the same skillet, melt the butter. Add the apple and cook over moderate heat until lightly golden, 3 to 4 minutes. Stir in the hazelnuts and cook until deep golden, 1 to 2 minutes. Let cool slightly. Arrange the greens on a platter. Top with the apple, hazelnuts, cheese, grapes, figs and bacon. Drizzle with the vinaigrette and serve.

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