Fig Salad with Bacon, Blue Cheese and Honeyed Walnuts

Fresh figs must be one of the prettiest fruits around and I can't quite resist them when I see them.  Sometimes that happens, though, when I have no actual plan for how to use them.  So I just drizzle them with a little honey, crumble on some sharp cheese and munch away as a snack.  But taking that a step further and creating an amazing salad is so worth it.

Figs have a short season in late spring/early summer and then a bigger season at the end of summer into fall.  Still small windows of time, though, which also explains why I can't quite say no.  In creating this salad I tried to think of flavor contrasts - sweet, bitter, sharp, citrus - and match them all up properly.

I paired the sweet figs with strong greens and sharp cheese.  Then balanced it out again with a touch of honey in the dressing and again in the walnuts.  They all come together to create a perfectly balanced flavor not to mention a delicious and special salad.  Enjoy!






Ingredients
4 Figs, quartered
2 Cups romaine or other peppery green
2 Slices bacon, cooked and crumbled
1/2 Cup of crumbled blue or Gorgonzola cheese

Honey Vinaigrette:
2 Tablespoons olive oil
1 Tablespoon lemon juice
1 Tablespoon mayonnaise
1 Teaspoon honey
Salt & pepper to taste

Honeyed Walnuts:
1/2 Cup walnuts
1 Tablespoon unsalted butter, melted
2 Tablespoons honey
Pinch of salt

To make the honeyed walnuts, combine the melted butter, honey, salt and walnuts in a small bowl and stir to coat.  Spread them out on a baking sheet lined with parchment paper and roast in a pre-heated 400 degree oven for approximately 7 minutes.  Start checking them at 5 minutes to make sure they're not burning.  When done, set aside to cool.

Whisk all the dressing ingredients together in a separate bowl and season to taste.

Place half the salad greens on each of two plates.  Add half the figs, cheese, bacon and walnuts to each and drizzle on the dressing.  Makes two servings.