Fig Salad with Warm Bacon DressingBy Chatelaine
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Juicy fruit, salty blue cheese and bitter radicchio give this dish a perfect balance of flavours and textures.
- 8 slices thick-cut bacon
- 1 shallot , thinly sliced
- 1/4 cup red wine vinegar
- 4 tsp honey
- 1 tsp Dijon mustard
- 1 small radicchio , leaves roughly torn (about 4 cups)
- 4 cups mixed greens
- 6 green or black figs , quartered
- 2 170-g pkg blackberries
- 1/2 cup chopped walnuts , toasted
- 1/2 cup crumbled blue cheese
- Arrange bacon in a single layer in a large non-stick frying pan. Set over medium. Cook bacon until it is just starting to crisp, 6 to 7 min per side. Transfer bacon to a paper-towel-lined plate and set aside to cool. While still liquid, pour left-over bacon fat into a small measuring cup. Discard all but 1/4 cup of the fat or reserve for another use (add enough canola oil to make 1/4 cup if you don’t have enough). Return fat to pan.
- Reduce heat to low. Add shallot to reserved bacon fat in pan. Cook, stirring occasionally, until shallot is softened but not translucent, about 2 min. Stir in vinegar, honey and Dijon until combined. Season with pepper.
- Roughly tear cooled cooked bacon. Arrange torn radicchio, mixed greens, torn bacon and quartered figs on a large serving platter. Drizzle dressing over top while still warm, and then sprinkle blackberries, walnuts and cheese over top.
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