Warm Fig And Blue Cheese Salad

• 6 cups curly endive, escarole, arugula or romaine, cut into 2-inch-long pieces
• 4 thick slices bacon, cut into small cubes
• 2 tablespoons olive oil
• 1 shallot, minced
• 8 ripe black Mission figs, halved
• 3 tablespoons red wine vinegar
• 1/2 teaspoon sugar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper
• 1/2 cup crumbled blue cheese

1. Pile the endive into a large serving bowl. Place a large saute pan over medium heat. Add the bacon and fry until crisp. Using a slotted spoon, remove the bacon from the pan and pour off all but 1 tablespoon bacon fat.
2. Add the olive oil, followed by the shallots. Let cook for 1 minute, then move the shallots to one side of the pan. Lay the figs, cut side down in the other half of the pan. You want the figs to just warm through and lightly toast on the edges, about 2 minutes. Control the heat so the shallots don't brown. Remove the figs to a plate. Add the vinegar and sugar to the pan and cook until the sugar is dissolved. Stir in the mustard.
3. Pour the shallot mixture over the greens. Add the bacon. Season with salt and pepper and toss until the greens are well coated and beginning to soften on the edges. Taste and adjust seasoning. Add the figs and sprinkle with blue cheese.

curly endive, bacon, olive oil, shallot, black, red wine vinegar, sugar, mustard, salt, blue cheese

Taken from food52.com/recipes/2563-warm-fig-and-blue-cheese-salad (may not work)