Autumn Salad With Figs Blue Cheese Recipes
AUTUMN SALAD WITH FIGS & BLUE CHEESE
Steps:
- 1. In a small bowl, whisk the olive oil with the apple cider vinegar and whole-grain mustard. Season with salt and pepper. 2. In a large nonstick skillet, cook the bacon slices over moderate heat, turning, until golden and crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain. Break the bacon into pieces. 3. In the same skillet, melt the butter. Add the apple and cook over moderate heat until lightly golden, 3 to 4 minutes. Stir in the hazelnuts and cook until deep golden, 1 to 2 minutes. Let cool slightly. 4. Arrange the greens on a platter. Top with the apple, hazelnuts, cheese, grapes, figs and bacon. Drizzle with the vinaigrette and serve.
GREEN SALAD WITH FIGS, WALNUTS, & BLUE CHEESE
Clipped from Canadian House and Home magazine. Nice salad for a special occasion or anytime., Adding pears and cranberries is nice with the figs and blue cheese.
Provided by cookalot 2
Categories Salad Dressings
Time 18m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dressing.
- In a medium mixing bowl,mix together vinegar, mustard, and honey until combined.
- Whisk in olive oil.
- Whisk in orange juice, salt and pepper.
- Salad.
- Toast walnut pieces in a skillet over medium heat, until they become brown and fragrant.
- Cool walnuts.
- Toss greens with 3/4 of the dressing.
- Place greens on serving platter.
- Toss with nuts,greens,and blue cheese.
- Drizzle with remaining dressing.
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- In a small bowl, whisk the olive oil with the apple cider vinegar and whole-grain mustard. Season with salt and pepper.
- In a large nonstick skillet, cook the bacon slices over moderate heat, turning, until golden and crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Break the bacon into pieces.
- In the same skillet, melt the butter. Add the apple and cook over moderate heat until lightly golden, 3 to 4 minutes. Stir in the hazelnuts and cook until deep golden, 1 to 2 minutes. Let cool slightly.
- Arrange the greens on a platter. Top with the apple, hazelnuts, cheese, grapes, figs and bacon. Drizzle with the vinaigrette and serve.
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