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
Ingredients
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3
strips bacon
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3 teaspoons
brown sugar
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black pepper, as needed
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1
large fig, cut into thirds (or 2 small figs, quartered)
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3/4 cup
mushrooms, thinly sliced
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1 tablespoon
olive oil
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2 tablespoons
fresh roughly chopped herbs (I used rosemary and thyme)
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salt and pepper, as needed
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3 cups
spinach
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2 tablespoons
olive oil
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1 tablespoon
balsamic vinegar
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3
thin slices queso blanco (optional)
Directions
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Coat the bacon lightly with brown sugar, then season with pepper. Wrap the bacon slices around the figs. Place onto a baking sheet.
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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.
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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.)
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Add the warm mushrooms to the spinach and toss to combine. Top with the bacon wrapped figs (and grilled queso blanco), and serve.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.
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