• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Spinach Salad with Roasted Mushrooms and Bacon Wrapped Figs

This was one of the most delicious dinners I’ve had recently, and definitely the most satisfying salad in ages. Freshness from spinach, earthiness and meatyness from mushrooms, richness from bacon, and sweetness from the figs. It’s just a few simple ingredients, three simple steps, and…what’s that? I had you at bacon? Well, on to the recipe, then.

Super Simple Spinach Salad with Roasted Mushrooms and Bacon-Wrapped Figs

Served 1.
Leftover Potential: Wrap as many figs as you want in bacon. It is a delicious snack.

3 strips bacon
3 tsp brown sugar
black pepper, as needed
1 large fig, cut into thirds (or 3 small figs)

3/4 cup mushrooms, thinly sliced
2 Tbsp olive oil
2 Tbsp herbs, roughly chopped (I used chives and rosemary)
salt and pepper, to taste

3 cups spinach
2 Tbsp olive oil
1 Tbsp balsamic vinegar

1. Coat the bacon lightly with brown sugar, then season with pepper. Wrap the bacon slices around the figs. Place onto a baking sheet.
2. In a small bowl, toss the mushrooms with olive oil, herbs, salt, and pepper to coat. Transfer to the other end of the baking sheet. Place the sheet into a 350 degree oven and roast until the bacon is crisp and the mushrooms are tender.
3. In a small bowl, toss the spinach with olive oil and vinegar. Add the warm mushrooms and toss to combine. Top with the bacon wrapped figs, and serve. Delicious.

2 Responses

  1. hey, so im waiting for dark chocolate to come into temper so i figured id say hi!! ive got all these apples from our visit to the hudson valley but im having a hard time finding the motivation to make them into apple butter. also i have some raspberries that are slowly growing fur from the valley as well. they are supposed to become gruetze but again motivation is an issue. call me soon, we have a lot to catch up on.

  2. You should post a recipe dedicated to the memory of Gourmet magazine (1941 – 2009).

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