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Wilted Escarole Salad with Figs, Bacon, and Blue Cheese

Photo: Leigh Beisch

Yield 4 servings (serving size: about 1 cup)
Prep: 10 minutes Cook: 15 minutes

Ingredients

  • 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)

Nutrition Information

  • calories 208
  • fat 9 g
  • satfat 4 g
  • monofat 4 g
  • polyfat 1 g
  • protein 8 g
  • carbohydrate 26 g
  • fiber 8 g
  • cholesterol 14 mg
  • iron 2 mg
  • sodium 326 mg
  • calcium 218 mg

How to Make It

  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.