Health

Wilted Escarole Salad with Figs, Bacon, and Blue Cheese

escarole-fig-salad Photo: Leigh Beisch

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)

Preparation


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.



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

Nutritional Information

Calories per serving: 208
Fat per serving: 9g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 8g
Carbohydrate per serving: 26g
Fiber per serving: 8g
Cholesterol per serving: 14mg
Iron per serving: 2mg
Sodium per serving: 326mg
Calcium per serving: 218mg