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Spinach Salad with Bacon Wrapped Figs, Roasted Mushrooms, and Grilled Queso Blanco

By Erin McDowell • October 5, 2009 • 0 Comments

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Spinach Salad with Bacon Wrapped Figs, Roasted Mushrooms, and Grilled Queso Blanco

Author Notes: I love a super-satisfying salad, and this one has all the right elements: Crispness from the spinach, richness from the bacon, sweetness from the figs, and earthiness from the mushrooms. I made it again and added a few slices of grilled queso blanco, which made a deliciously creamy addition. —Erin McDowell

Serves 1

3 strips bacon
3 teaspoons brown sugar
black pepper, as needed
1 large fig, cut into thirds (or 2 small figs, quartered)
3/4 cup mushrooms, thinly sliced
1 tablespoon olive oil
2 tablespoons fresh roughly chopped herbs (I used rosemary and thyme)
salt and pepper, as needed
3 cups spinach
2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 thin slices queso blanco (optional)

Coat the bacon lightly with brown sugar, then season with pepper. Wrap the bacon slices around the figs. Place onto a baking sheet.
In a small bowl, toss the mushrooms with olive oil, herbs, salt, and pepper to coat. Transfer to the other end of the baking sheet. Place the sheet into a 350 degree oven and roast until the bacon is crisp and the mushrooms are tender.
In a small bowl, toss the spinach with olive oil and vinegar. (If using, lightly brush the queso blanco with olive oil. Grill in a hot grill pan (or saute pan) until golden brown, about 2-3 minutes per side.)
Add the warm mushrooms to the spinach and toss to combine. Top with the bacon wrapped figs (and grilled queso blanco), and serve.