Autumn Salad With Figs Blue Cheese Recipes

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AUTUMN SALAD WITH FIGS & BLUE CHEESE



AUTUMN SALAD WITH FIGS & BLUE CHEESE image

Categories     Salad     Vegetable

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 tablespoon whole-grain mustard
Sea salt
Pepper
6 slices of bacon (5 ounces)
1 1/2 tablespoons salted butter
1 crisp apple, such as Honeycrisp or Fuji-halved, cored and thinly sliced
1/3 cup toasted hazelnuts, chopped
2 cups mesclun greens
3 ounces Roquefort cheese, crumbled
1/2 pound small, seedless dark grapes, halved
4 fresh figs, cut into wedges

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



Green Salad With Figs, Walnuts, & Blue Cheese image

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

2 tablespoons sherry vinegar
2 teaspoons whole grain Dijon mustard
2 teaspoons honey
1/4 cup olive oil
1/4 cup fresh squeezed orange juice
1/2 teaspoon sea salt
1/4 teaspoon fresh black pepper
1/3 cup chopped walnuts
10 cups loosely packed mixed greens
1/2 cup dried fig, cut into strips
1/3 cup crumbled blue cheese or 1/3 cup feta

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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