Wilted Escarole Salad With Figs, Bacon, And Blue Cheese

• 2 bacon slices
• 1 head escarole
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons minced shallots
• 1/4 cup balsamic vinegar
• 2 tablespoons fresh orange juice
• 1/4 cup dried figs, chopped
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup crumbled blue cheese (about 4 ounces)

1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan and crumble. Set aside, and reserve 1 teaspoon drippings in pan.
2. Place escarole top-down in pan, and press down gently. Cook over medium-high heat for 3 minutes or until wilted. Flip, and cook 1 minute. Remove to cutting board; coarsely chop escarole, discarding core, and transfer to a large bowl.
3. Heat olive oil in a pan over medium heat; add minced shallots, and cook 3 minutes or until golden brown. Add balsamic vinegar, orange juice, dried figs, and sugar to pan; stir to dissolve sugar and thicken. Pour dressing and figs over escarole, tossing gently to coat. Season with salt and pepper. Mound on top of chicken; top with cheese and bacon.

bacon, head, extravirgin olive oil, shallots, balsamic vinegar, orange juice, dried figs, sugar, salt, freshly ground black pepper, blue cheese

Taken from www.myrecipes.com/recipe/wilted-escarole-salad-with-figs-bacon-blue-cheese (may not work)