Autumn Salad With Figs & Blue Cheese

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1/2 tablespoon whole-grain mustard
• Sea salt
• Pepper
• 6 slices of bacon (5 ounces)
• 1 1/2 tablespoons salted butter
• 1 crisp apple, such as Honeycrisp or Fuji-halved, cored and thinly sliced
• 1/3 cup toasted hazelnuts, chopped
• 2 cups mesclun greens
• 3 ounces Roquefort cheese, crumbled
• 1/2 pound small, seedless dark grapes, halved
• 4 fresh figs, cut into wedges

1. 1. In a small bowl, whisk the olive oil with the apple cider vinegar and whole-grain mustard. Season with salt and pepper.
2. 2. In a large nonstick skillet, cook the bacon slices over moderate heat, turning, until golden and crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain. Break the bacon into pieces.
3. 3. In the same skillet, melt the butter. Add the apple and cook over moderate heat until lightly golden, 3 to 4 minutes. Stir in the hazelnuts and cook until deep golden, 1 to 2 minutes. Let cool slightly.
4. 4. Arrange the greens on a platter. Top with the apple, hazelnuts, cheese, grapes, figs and bacon. Drizzle with the vinaigrette and serve.

extravirgin olive oil, apple cider vinegar, wholegrain mustard, salt, pepper, bacon, butter, apple, hazelnuts, mesclun greens, cheese, grapes, fresh figs

Taken from www.epicurious.com/recipes/member/views/autumn-salad-with-figs-blue-cheese-52944371 (may not work)