|
spinach salad with figs,
bacon and goat cheese
3-4 thick slices bacon
1 large shallot, finely chopped
3 T balsamic vinegar
3/4 t table salt
6 T extra-virgin olive oil
6-8 large ripe figs
1 10-oz bag baby spinach
2 oz goat cheese, crumbled
Salt
Pepper
-
Cook bacon in a large skillet until crisp, then transfer with tongs
to paper towels to drain. Crumble bacon into small bits.
-
While bacon is cooking, stir together shallot, vinegar, and table
salt in a small bowl and let stand at room temperature 30 minutes.
Add oil in a stream, whisking.
-
Stem figs and cut into slices.
-
Toss spinach in dressing and divide between 6 salad plates. Arrange
figs evenly on top of spinach and crumble bacon and goat cheese
over everything. Season with salt and pepper, if desired.
Serves 6.
|
The luxurious smoke of bacon in this dish combines
elegantly with the ripe figs. You can also use blue cheese in place
of goat cheese for an even stronger flavor combination.
|
