© Christina Holmes
Active Time
Total Time
30 MIN
Serves : 4

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

How to Make It

Step 1    

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

Step 2    

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.

Step 3    

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.

Step 4    

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.

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