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 Jeanne McDowell
Ingredients
-
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)
Directions
-
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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.
See what other Food52ers are saying.