Warm fig and blue cheese salad
Indulge in a delightful blend of warm figs, creamy blue cheese, and fresh greens. A perfect mix of sweet and savory flavors in every bite.
Ingredients:
- 6 cups curly endive, escarole, arugula or romaine, cut into 2-inch-long pieces
- 4 thick slices bacon, cut into small cubes
- 2 tablespoons olive oil
- 1 shallot, minced
- 8 ripe black Mission figs, halved
- 3 tablespoons red wine vinegar
- 1/2 teaspoon sugar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 1/2 cup crumbled blue cheese
Instructions:
- Transfer the endive to a spacious serving bowl. Heat a large saute pan over medium heat. Cook the bacon until it turns crispy. Using a slotted spoon, take out the bacon from the pan and leave only 1 tablespoon of bacon fat in the pan.
- Introduce the olive oil into the pan, then add the shallots. Let them cook for a minute before moving them to one side of the pan. Place the figs, with the cut side facing down, on the other side of the pan. Allow the figs to warm up and slightly toast at the edges for about 2 minutes. Be cautious with the heat to prevent the shallots from browning. Transfer the figs to a plate. Combine the vinegar and sugar in the pan and cook until the sugar dissolves. Mix in the mustard.
- Pour the shallot mixture over the greens. Add the bacon. Season with salt and pepper and toss until the greens are thoroughly coated and starting to soften at the edges. Taste and adjust the seasoning. Incorporate the figs and sprinkle with blue cheese.
Summary:
- Calories: 1346 kcal
- Fat: 91 g
- Protein: 38 g
- Carbs: 103 g
- Potassium: 2352 mg
- Magnesium: 174 mg