AUTUMN SALAD WITH FIGS & BLUE CHEESE
Steps:
- 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.
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AUTUMN SALAD WITH FIGS AND BLUE CHEESE - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsAuthor Mimi Thorisson
- 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.
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