Grilled Fig Salad with a Savory Sweet Vinaigrette
Grilled figs, crispy bacon, walnuts, and blue cheese top a fresh salad. Drizzled with savory sweet vinaigrette—perfect as an appetizer or main course.
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Cooking tools:
- Bottom skillet
- Skillet
- Paper towel
- Plate
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
- Parchment paper
- Stove
- Whisk
- Airtight jar
- Chef's knife
- Cutting board
- Tongs
- Spatula
Ingredients
- 4 strips bacon, (cooked until crispy and crumbled)
- 1-2 Tablespoons Bertolli® Organic Extra Virgin Olive Oil Rich Taste
- 8-10 fresh figs, (stems trimmed and halved)
- 1/4 cup walnut pieces, (toasted)
- 1/4 cup blue cheese, (crumbled)
- Handful of dried cranberries
- 2 cups of mixed baby leaf lettuce
- 3 Tablespoons Bertolli® Extra Virgin Olive Oil Rich Taste
- 2 teaspoons balsamic vinegar
- 1 teaspoon honey
- Salt
- pepper
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