Sweet, rich figs are great companions for bitter greens, bacon and black pepper. And if your figs are super-ripe, they will be creamy too, kind of like the soft egg yolks in the classic French salad of frisee, bacon and poached egg.
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces thick-cut bacon, cut into 1/2-inch pieces
- 1 small shallot, halved and thinly sliced
- 2 tablespoons red wine vinegar
- 4 ounces frisee, roughly torn
- Kosher salt, to taste
- Freshly ground black pepper
- 12 small very ripe purple figs, stemmed and halved
Instructions
- Put the bacon in a medium skillet. Turn the heat to medium and cook, stirring occasionally, until the bacon renders its fat and is crisp but not dry, about 12 minutes. Using a slotted spoon, transfer the bacon to a mixing bowl. Reserve 2 tablespoons of the bacon drippings; discard the rest.
- Add the shallot to the hot skillet and cook, stirring, until softened, another 3 minutes. Turn the heat to low and add the vinegar, stirring to scrape up any browned bits from the bottom of the pan. Stir into the bacon.
- Add the frisee to the bacon mixture and toss to coat with the bacon drippings. Taste, season with salt, if necessary, add a very generous amount of black pepper and toss again. Now add the figs and toss. Transfer to a large platter and serve immediately.
Nutrition Facts
| Calories | 255 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 19 milligrams |
| Sodium | 366 milligrams |
| Carbohydrates | 32 grams |
| Dietary Fiber | 5 grams |
| Protein | 5 grams |
| Sugar | 25 grams |