Autumn Salad with Figs and Blue Cheese

Name: Autumn Salad with Figs and Blue Cheese
Total time: 30 min
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

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

By Mimi Thorisson

Updated on November 1, 2014

Autumn Salad with Figs and Blue Cheese — Photo: © Christina Holmes

Total Time:

30 mins

Yield:

4

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.

Suggested Pairing

Ripe, fruit-forward Chardonnay.