Fig And Blue Cheese Salad

Fig And Blue Cheese Salad

Ingredients:

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1/2 tablespoon whole grain mustard

Sea salt and pepper

6 slices bacon

1 1/2 tablespoon salted butter

1 crisp apple, such as Honeycrisp or Fugi,

    halved, cored and thinly sliced

1/3 cup toasted hazelnuts, chopped

2 cups mesclun greens

3 oz. Roquefort cheese, crumbled

1/2 lb. small seedless grapes, halved

4 fresh figs, cut into wedges

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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 non-stick skillet, cook the bacon slices over moderate heat, turning until golden and crisp, about 5 minutes.  Transfer to a paper towel to drain.  Break the bacon into pieces.

In the same skillet, melt the butter.  Add the apple and cook over moderate heat until light 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 vinaigrette and serve.