194. ARUGULA SALAD with FRESH FIGS, GORGONZOLA, and BACON

serves 6


3 slices of bacon, cut in half crosswise
¼ cup balsamic vinegar
2 teaspoons Dijon mustard
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
½ cup virgin olive oil
12 small fresh figs
6 oz. Gorgonzola or other blue cheese
1 large bunch arugula, tough stems removed, washed and dried well, about 6 cups
1 medium red onion, very thinly sliced

Cook the bacon in a skillet over low heat until crispy, turning it occasionally to brown it on both sides. Drain the bacon on paper towels.

In a small bowl, combine the vinegar, mustard, and shallot, and season with salt and pepper to taste. Whisk the olive oil in a steady stream until it’s all incorporated and an emulsion forms.

Heat the broiler.

Cut the figs in half lengthwise. Make a little indentation with your thumb, and press some blue cheese into the indentation. Put the stuffed figs, cheese side up, on a nonstick baking sheet. Broil until the figs are warmed through and the cheese begins to melt, 1 to 2 minutes.

Toss the arugula and onion together in a bowl. Add just enough dressing to coat lightly, reserving at least one tablespoon of the dressing. Divide the greens among six plates. Use a spatula to remove the figs from the baking sheet and divide the figs among the plates. Drizzle the salads with the remaining vinaigrette. Top each salad with a piece of bacon and serve immediately.


courtesy of: Bistro Cooking At Home, by Gordon Hamersley. New York: Broadway Books, 2003, p. 38.