Grilled Fig Salad with a Savory Sweet Vinaigrette
A stunning mix of grilled caramelized fresh figs, topped off with crispy bacon, walnuts and blue cheese. A lovely salad to enjoy as a starter, or on its own.
Ingredients
- For the Salad:
- 4 strips bacon cooked until crispy and crumbled
- 1 - 2 tablespoons Bertolli Extra Virgin Olive Oil
- 8 - 10 fresh figs stems trimmed and halved
- ¼ cup walnut pieces toasted
- ¼ cup blue cheese crumbled
- Handful of dried cranberries
- 2 cups of mixed baby leaf lettuce
- Vinaigrette Dressing:
- 3 tablespoons Bertolli Extra Virgin Olive Oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
For the Salad:
- In heavy bottom skillet over medium heat, cook your bacon until crispy. Set aside on a paper towel lined plate to cool.
- In a clean skillet, grill or griddle, heat to medium to medium-high heat.
- In bowl with the Extra Virgin Olive Oil, dip the halved figs face down in the oil to gently cover.
- Grill face down in hot skillet for 2-3 minutes until just golden and caramelized. Remove figs from heat and set aside on a parchment lined plate.
- In large salad bowl, add the salad greens, walnuts, blue cheese, cranberries, and crumbled bacon, and top with the grilled figs.
For the Vinaigrette:
- In small bowl, whisk together the Extra Virgin Olive Oil, balsamic vinegar, honey, salt and pepper to taste.
- Drizzle the vinaigrette over the salad when ready to serve.
Notes
You can substitute fresh figs for peaches, nectarines, plums or pears.
The vinaigrette can be made up to a week ahead, simple whisk together thoroughly before using. Keep stored in an airtight jar in the refrigerator.
* Remember that figs are highly perishable, plan to enjoy them within 2 - 3 days of purchasing.
