Bacon Wrapped Fig and Honeycrisp Apple Salad with Salted Caramel Pecans
Try this Bacon Wrapped Fig and Honeycrisp Apple Salad with Salted Caramel Pecans recipe, or contribute your own.
Try this Bacon Wrapped Fig and Honeycrisp Apple Salad with Salted Caramel Pecans recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon dijon mustard
- 2 tablespoons butter
- salt + pepper to taste
- 1/4 cup olive oil
- 1 tablespoon maple syrup
- 2 tablespoons apple cider vinegar
- crushed red pepper flakes to taste
- 1/3 cup pure maple syrup
- 12 fresh figs (black mission or tiger stripe) halved
- 6 slices thin cut bacon sliced in half length strips
- 1 cup raw pecans
- 6 cups mixed greens (i like using a spring mix + arugula)
- 2 honeycrisp apples sliced
- 4 ounces gorgonzola cheese crumbled
- 4 ounces drunken goat cheese (or regular goat cheese)
- Carbohydrate 11.9687526647691 g
- Cholesterol 24.3424698876937 mg
- Fat 24.6523094638059 g
- Fiber 1.77297229112519 g
- Protein 5.7876382122839 g
- Saturated Fat 7.39794296590821 g
- Serving Size 1 1 Serving (82g)
- Sodium 327.678811369549 mg
- Sugar 10.1957803736439 g
- Trans Fat 1.22626544789257 g
- Calories 282 calories
Step-by-step
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Take each fig half and wrap a slice of bacon all the way around it. Place on the prepared baking sheet and repeat with the remaining figs. Brush each fig with maple syrup and then place in the oven and bake for 15-20 minutes or until the bacon is crisp and caramelized.
- Meanwhile, make the pecans. Add the pecans to a medium skillet set over medium high heat. Add the maple syrup, butter and salt. Cook until the pecans are caramelized, about 8 minutes. Remove the pecans from the skillet and place on a parchment lined plate in a single layer. Allow to cool.
- To make the dressing, whisk together the olive oil, apple cider vinegar, mustard, salt, pepper and crushed pepper.
- To assemble the salad, add the greens to large salad bowl. Add the bacon wrapped figs, apples and pecans. Sprinkle on both cheeses and then drizzle with dressing. Enjoy!
Home cooks frequently crowd sheet pans when roasting wrapped fruits, which traps moisture and prevents the bacon from rendering properly. Setting the oven to 450 degrees Fahrenheit provides the high heat necessary to crisp thin-cut pork strips before the delicate fig halves underneath turn to mush. Parchment paper is essential here because the maple syrup brushed over the fruit will polymerize and weld the meat directly to bare metal within fifteen minutes. Space each piece at least an inch apart on the lined baking sheet to allow circulating air to crisp every surface evenly.
Stovetop caramelization requires constant attention because sugar solids transition from golden to burnt in seconds once the water evaporates from the butter and maple syrup mixture. Stir the raw nuts continuously in a medium skillet over medium-high heat for about eight minutes until the coating thickens and clings. Pour the hot nuts immediately onto a separate parchment-lined plate in a single layer. If left in a pile, residual heat continues cooking the sugar and fuses the pieces into a solid block.
Emulsifying the vinaigrette properly relies on the mustard acting as a bridging agent between the olive oil and apple cider vinegar. Whisking the vinegar, salt, pepper, and Dijon together first breaks down the seasonings before slowly streaming in the oil to form a cohesive suspension. Honeycrisp apples oxidize quickly once exposed to air, so slice them just before assembly or toss the cut wedges directly in a small bowl with a splash of the vinegar to inhibit browning enzymes.
Balancing rich pork, sweet fruit, and sharp gorgonzola requires a complementary main course that will not compete with the bold profile of the greens. Roasted pork loin or simple pan-seared chicken breast provides a neutral protein base that lets the sweet and salty components stand out without overwhelming the palate.
