Best Mesclun Salad With Goat Cheese Stuffed Figs Wrapped In Bacon Recipes

Date, Goat Cheese and Mesclun Salad image

Yield Serves 8

Number Of Ingredients 9

For vinaigrette:
2 tablespoons red-wine vinegar
1 tablespoon soy sauce
freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
8 cups mesclun (mixed baby greens, about 3/4 pound), rinsed and spun dry
8 dried dates (preferably Medjool), pitted and cut lengthwise into thin strips (about 1 cup)
6 ounces Laura Chenel's Chabis* or other soft goat cheese, cut into pieces, at room temperature
*available at some specialty foods shops

Steps:

Make vinaigrette:
In a small bowl whisk together vinegar, soy sauce, pepper, and salt to taste and add oil in a stream, whisking until emulsified. Vinaigrette may be made 1 day ahead and chilled, covered. Bring vinaigrette to room temperature and whisk before proceeding.
In a bowl toss mesclun with vinaigrette and divide among 8 salad plates. Top salad with dates and goat cheese.

Goat Cheese-Stuffed Figs Wrapped in Bacon image

Provided by SkinnyMinnie

Categories Fruit

Time 25m

Yield 16 fig halves

Number Of Ingredients 8

8 slices bacon
8 figs, firm and ripe, trimmed and halved lengthwise
1/4 lb aged goat cheese
3 tablespoons light brown sugar, packed
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1 teaspoon lemon juice, fresh and to taste
1 1/2 tablespoons olive oil

Steps:

Preheat broiler.
Cook bacon in a large heavy skillet over medium heat, turning occasionally, until most of the fat is rendered but bacon is still pliable, about 10 minute You do not want crispy bacon!
Transfer the bacon to a paper towel to drain.
Remove 1 scoop of flesh from each of the fig halves with the small end of a melon-baller, set aside for another use. (Makes great ice cream or just bite sized snacks).
Scoop out a piece of the goat cheese with the same meon-baller and fill in the hole in each fig half with the cheese scoop.
Stir together brown sugar, cumin, and salt in a small bowl.
Rub the mixture onto 1 side of each bacon slice, and cut each bacon slice in half to have 16 slices of bacon.
Wrap 1 of the half strips of bacon around 1 of the fig halves, leaving the sugar/spice side out, and secure with a toothpick.
Broil the figs, cut side up, on the rack of a broiler pan about 3 inches from the heat, until bacon is browned - about 2 minute.
Cool slightly and then discard toothpicks.
Serve warm.

Nutrition Facts : Calories 117.5, Fat 8.6, SaturatedFat 3.4, Cholesterol 13.3, Sodium 186.8, Carbohydrate 7.6, Fiber 0.7, Sugar 6.7, Protein 3

Mesclun Salad with Goat Cheese-Stuffed Figs Wrapped in Bacon image

Yield Makes 4 first-course servings

Number Of Ingredients 9

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
3 tablespoons packed light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 oz mesclun (4 cups)
1 teaspoon fresh lemon juice, or to taste
1 1/2 tablespoons extra-virgin olive oil

Steps:

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.