Autumn Salad with Figs and Blue Cheese


Mimi Thorisson tosses her incredible mesclun salad with figs, toasted nuts, bacon and blue cheese.

Autumn Salad with Figs and Blue Cheese
Photo: © Christina Holmes
Total Time:
30 mins


  • 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


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

  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.

  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.

  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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