Fig, Bacon and Frisee Salad
- 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
- 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.
bacon, shallot, red wine vinegar, kosher salt, freshly ground black pepper, very
Taken from www.foodnetwork.com/recipes/food-network-kitchens/fig-bacon-and-frisee-salad.html (may not work)