Fig and Stilton Salad with Port Wine Vinaigrette
The tangy dressing paired with creamy Stilton cheese and fresh fruit strikes a great balance in this winter salad.
- Serves
- 6
Directions
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Make the vinaigrette: In a small bowl, whisk olive oil, apple cider vinegar and whole-grain mustard. Add salt and pepper; then season to taste.
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In a large skillet, cook the bacon slices over moderate heat, turning, until golden and crisp, about 7 minutes. Transfer to a paper towel–lined plate to drain, leaving about a half Tablespoon of rendered fat in the pan. After the bacon cools, crumble into pieces on the paper towel.
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In the same skillet, melt the butter. Add the apple and cook over medium heat until just soft, 2-3 minutes. Toss in the hazelnuts and cook until fragrant, another 1 minute. Remove from heat and let cool.
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In a large bowl, add the greens and toss with the vinaigrette, apples, and hazelnuts.
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Gently use tongs to toss in the cheese, grapes, and figs.
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Divide onto four salad plates and sprinkle evenly with bacon crumbles
From Shawnie's class “English Country Feast”
