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creative_cooksBacon Wrapped Fig and Honeycrisp Apple Salad with Salted Caramel Pecans.
Prep time: 15 MINUTES cook time: 20 MINUTES total time: 35 MINUTES yields: SERVES 6 AS A SIDE 4 AS A MAIN
Ingredients
Figs
12 fresh figs (black mission or tiger strip), halved
6 slices thin cut bacon, sliced in half length strips
1 tablespoon maple syrup
Pecans + Dressing
1 cup raw pecans
1/3 cup pure maple syrup
2 tablespoons butter
½ teaspoon salt
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt + pepper, to taste
Crushed red pepper flakes, to taste
Salad
6 cups mixed greens (Like a spring mix + arugula)
2 Honeycrisp apples, sliced
4 ounces gorgonzola cheese, crumbled
4 ounces drunken goat cheese (or regular goat cheese)
Shop This Recipe
Instructions
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Take each fig half and wrap a slice of bacon all the way around it. Place on the prepared baking sheet and repeat with the remaining figs. Brush each fig with maple syrup and then place in the oven and bake for 15-20 minutes or until the bacon is crisp and caramelized. Meanwhile, make the pecans. Add the pecans to a medium skillet set over medium high heat. Add the maple syrup, butter and salt. Cook until the pecans are caramelized, about 8 minutes. Remove the pecans from the skillet and place on a parchment lined plate in a single layer. Allow to cool. To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, salt, pepper and crushed pepper. To assemble the salad, add the greens to large salad bowl. Add the bacon wrapped figs, apples and pecans. Sprinkle on both cheeses and then drizzle with dressing.
Prep time: 15 MINUTES cook time: 20 MINUTES total time: 35 MINUTES yields: SERVES 6 AS A SIDE 4 AS A MAIN
Ingredients
Figs
12 fresh figs (black mission or tiger strip), halved
6 slices thin cut bacon, sliced in half length strips
1 tablespoon maple syrup
Pecans + Dressing
1 cup raw pecans
1/3 cup pure maple syrup
2 tablespoons butter
½ teaspoon salt
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
Salt + pepper, to taste
Crushed red pepper flakes, to taste
Salad
6 cups mixed greens (Like a spring mix + arugula)
2 Honeycrisp apples, sliced
4 ounces gorgonzola cheese, crumbled
4 ounces drunken goat cheese (or regular goat cheese)
Shop This Recipe
Instructions
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Take each fig half and wrap a slice of bacon all the way around it. Place on the prepared baking sheet and repeat with the remaining figs. Brush each fig with maple syrup and then place in the oven and bake for 15-20 minutes or until the bacon is crisp and caramelized. Meanwhile, make the pecans. Add the pecans to a medium skillet set over medium high heat. Add the maple syrup, butter and salt. Cook until the pecans are caramelized, about 8 minutes. Remove the pecans from the skillet and place on a parchment lined plate in a single layer. Allow to cool. To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, salt, pepper and crushed pepper. To assemble the salad, add the greens to large salad bowl. Add the bacon wrapped figs, apples and pecans. Sprinkle on both cheeses and then drizzle with dressing.
