Fig Salad with Warm Bacon Dressing
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- Prep Time15 mins
- Total Time30 mins
- Makes4 servings
(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.
Ingredients
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
Instructions
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.