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

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

1. Coat the bacon lightly with brown sugar, then season with pepper. Wrap the bacon slices around the figs. Place onto a baking sheet.
2. 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.
3. 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.)
4. Add the warm mushrooms to the spinach and toss to combine. Top with the bacon wrapped figs (and grilled queso blanco), and serve.