Bacon Wrapped Fig and Honeycrisp Apple Salad with Salted Caramel Pecans
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 teaspoon salt
- 1 teaspoon dijon mustard
- 2 tablespoons butter
- salt + pepper to taste
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- crushed red pepper flakes to taste
- 1/3 cup pure maple syrup
- 12 fresh figs (black mission or tiger stripe) halved
- 6 slices thin cut bacon sliced in half length strips
- 1 cup raw pecans
- 6 cups mixed greens (i like using a spring mix + arugula)
- 2 honeycrisp apples sliced
- 4 ounces gorgonzola cheese crumbled
- 4 ounces drunken goat cheese (or regular goat cheese)
- Carbohydrate 11.9687526647691 g
- Cholesterol 24.3424698876937 mg
- Fat 24.6523094638059 g
- Fiber 1.77297229112519 g
- Protein 5.7876382122839 g
- Saturated Fat 7.39794296590821 g
- Serving Size 1 1 Serving (82g)
- Sodium 327.678811369549 mg
- Sugar 10.1957803736439 g
- Trans Fat 1.22626544789257 g
- Calories 282 calories
Instructions Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Take each fig half and wrap a slice of bacon all the way around it. Place on the prepared baking sheet and repeat with the remaining figs. Brush each fig with maple syrup and then place in the oven and bake for 15-20 minutes or until the bacon is crisp and caramelized. Meanwhile, make the pecans. Add the pecans to a medium skillet set over medium high heat. Add the maple syrup, butter and salt. Cook until the pecans are caramelized, about 8 minutes. Remove the pecans from the skillet and place on a parchment lined plate in a single layer. Allow to cool. To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, salt, pepper and crushed pepper. To assemble the salad, add the greens to large salad bowl. Add the bacon wrapped figs, apples and pecans. Sprinkle on both cheeses and then drizzle with dressing. Enjoy!
