Rating: 5 stars
1590 Ratings
  • 5 star values: 1590
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Mimi Thorisson tosses her incredible mesclun salad with figs, toasted nuts, bacon and blue cheese. Slideshow:  Green Salads for Thanksgiving 

Mimi Thorisson
November 2014

Gallery

Credit: © Christina Holmes

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, whisk the olive oil with the apple cider vinegar and whole-grain mustard. Season with salt and pepper.

    Advertisement
  • 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.

Suggested Pairing

Ripe, fruit-forward Chardonnay.

Advertisement