Mesclun Salad with Goat Cheese-Stuffed Figs Wrapped in Bacon

Mesclun Salad with Goat Cheese-Stuffed Figs Wrapped in Bacon
Photo by Rita Maas

Ingredients

  • ¼ pound aged goat cheese such as Bucheron or Pouligny-St.-Pierre
  • ½ teaspoon kosher salt
  • 1 ½ tablespoons extra-virgin olive oil
  • 8 bacon slices
  • 3 tablespoons light brown sugar
  • ½ teaspoon ground cumin
  • 4 ounces mesclun
  • + 2 more ingredients
    • 1 teaspoon fresh lemon juice
    • 8 firm-ripe fresh figs

Preheat broiler. Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain. Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discar...

View full recipe at Epicurious

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