Mesclun Salad with Goat Cheese-Stuffed Figs Wrapped in Bacon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons extra-virgin olive oil
- 3 tablespoons packed light brown sugar
- 8 bacon slices
- 8 firm-ripe fresh figs, trimmed and halved lengthwise
- 1/4 lb aged goat cheese such as bucheron or pouligny-st.-pierre
- 4 oz mesclun (4 cups)
- 1 teaspoon fresh lemon juice, or to taste
- Carbohydrate 32 g(11%)
- Cholesterol 51 mg(17%)
- Fat 34 g(53%)
- Fiber 3 g(14%)
- Protein 14 g(28%)
- Saturated Fat 13 g(63%)
- Sodium 563 mg(23%)
- Calories 484
Preparation 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 discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs. Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick. Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks. Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.
