Fig Salad with Warm Bacon Dressing


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 servings
Fig Salad with Warm Bacon Dressing

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Aimee Nishitoba; Photography by Erik Putz and Christie Vuong; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

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.