Spinach Salad With Bacon Wrapped Figs, Roasted Mushrooms, And Grilled Queso Blanco

• 3 strips bacon
• 3 teaspoons brown sugar
• black pepper, as needed
• 1 large fig, cut into thirds (or 2 small figs, quartered)
• 3/4 cup mushrooms, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons fresh roughly chopped herbs (I used rosemary and thyme)
• salt and pepper, as needed
• 3 cups spinach
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 3 thin slices queso blanco (optional)

1. Coat the bacon lightly with brown sugar, then season with pepper. Wrap the bacon slices around the figs. Place onto a baking sheet.
2. In a small bowl, toss the mushrooms with olive oil, herbs, salt, and pepper to coat. Transfer to the other end of the baking sheet. Place the sheet into a 350 degree oven and roast until the bacon is crisp and the mushrooms are tender.
3. In a small bowl, toss the spinach with olive oil and vinegar. (If using, lightly brush the queso blanco with olive oil. Grill in a hot grill pan (or saute pan) until golden brown, about 2-3 minutes per side.)
4. Add the warm mushrooms to the spinach and toss to combine. Top with the bacon wrapped figs (and grilled queso blanco), and serve.

bacon, brown sugar, black pepper, figs, mushrooms, olive oil, fresh roughly chopped herbs, salt, spinach, olive oil, balsamic vinegar, thin slices queso blanco

Taken from food52.com/recipes/946-spinach-salad-with-bacon-wrapped-figs-roasted-mushrooms-and-grilled-queso-blanco (may not work)