Fig and Bacon Salad with Feta
Fig and bacon salad. I should have called it my fig and pig salad (I make myself laugh). My friend got me some juicy and delicious figs from Bangalore recently and I’m glad I put them to good use. I used the more firm ones for the salad and saved the mushy ones for another delicious adventure. But that’s for later. For now, stick a fork into this sweet, plump, salty, sour and fresh salad. It’s got all that and more. I made a very simple dressing of balsamic, honey and EVOO (extra virgin olive oil).
The figs were pan roasted in the bacon fat so they have some saltiness to them. They were perfect. The feta gave the salad a much needed creaminess. Walnuts would have been a good addition but I didn’t have any. If you do, go ahead and add some toasted ones. I served this salad with a side of roast potatoes and roast chicken in mushroom and wine sauce. I didn’t need any pasta or any bread to go with it.
Fig and Bacon Salad served with Roast Chicken in Mushroom and Wine Sauce and roast potatoes
Figs – 4-5 (or as many as you’d like)
Bacon – 2 strips cut into pieces and pan fried
Feta cheese – just enough to crumble over the salad
Salad greens – two handfuls
Balsamic – 2 tsp
Honey – 1 tsp
EVOO – 2 tsp
Whisk together the ingredients for the sauce and keep aside.
Fry the bacon and keep aside.
Cut the figs into quarters and grill them on the pan with the bacon fat.
Arrange the salad greens in a bowl, toss the bacon in, gently place the figs and crumble the feta over.
Pour the dressing all over the salad and serve.