Autumn Salad with Figs and Blue Cheese
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/2 tablespoon whole-grain mustard
- Sea salt
- Pepper
- 6 slices of bacon (5 ounces)
- 1 1/2 tablespoons salted butter
- 1 crisp apple, such as Honeycrisp or Fuji—halved, cored and thinly sliced
- 1/3 cup toasted hazelnuts, chopped
- 2 cups mesclun greens
- 3 ounces Roquefort cheese, crumbled
- 1/2 pound small, seedless dark grapes, halved
- 4 fresh figs, cut into wedges
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