by amanda
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my 118 recipes »
Photo by Sarah Shatz
6 cups curly endive, escarole, arugula or romaine, cut into 2-inch-long pieces Ask a question about this ingredient
4 thick slices bacon, cut into small cubes Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
8 ripe black Mission figs, halved Ask a question about this ingredient
3 tablespoons red wine vinegar Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
1 teaspoon Dijon mustard Ask a question about this ingredient
Salt and freshly ground black pepper Ask a question about this ingredient
1/2 cup crumbled blue cheese Ask a question about this ingredient
Pile the endive into a large serving bowl. Place a large saute pan over medium heat. Add the bacon and fry until crisp. Using a slotted spoon, remove the bacon from the pan and pour off all but 1 tablespoon bacon fat.
Ask a question about this stepAdd the olive oil, followed by the shallots. Let cook for 1 minute, then move the shallots to one side of the pan. Lay the figs, cut side down in the other half of the pan. You want the figs to just warm through and lightly toast on the edges, about 2 minutes. Control the heat so the shallots don't brown. Remove the figs to a plate. Add the vinegar and sugar to the pan and cook until the sugar is dissolved. Stir in the mustard.
Ask a question about this stepPour the shallot mixture over the greens. Add the bacon. Season with salt and pepper and toss until the greens are well coated and beginning to soften on the edges. Taste and adjust seasoning. Add the figs and sprinkle with blue cheese.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
Oh.....my. That sounds SO good. I do love a fig with blue cheese.