Wilted Escarole Salad with Figs, Bacon, and Blue Cheese |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Prep: 10 minutes Cook: 15 minutes Ingredients:
2 bacon slices |
1 head escarole |
1 tablespoon extra-virgin olive oil |
2 tablespoons minced shallots |
1/4 cup balsamic vinegar |
2 tablespoons fresh orange juice |
1/4 cup dried figs, chopped |
2 tablespoons sugar |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/2 cup crumbled blue cheese (about 4 ounces) |
Directions:
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Set aside, and reserve 1 teaspoon drippings in pan.
2. Place escarole top-down in pan, and press down gently. Cook over medium-high heat for 3 minutes or until wilted. Flip, and cook 1 minute. Remove to cutting board; coarsely chop escarole, discarding core, and transfer to a large bowl.
3. Heat olive oil in a pan over medium heat; add minced shallots, and cook 3 minutes or until golden brown. Add balsamic vinegar, orange juice, dried figs, and sugar to pan; stir to dissolve sugar and thicken. Pour dressing and figs over escarole, tossing gently to coat. Season with salt and pepper. Mound on top of chicken; top with cheese and bacon.
|
|