The Spicy Olive’s Fig and Kale Salad

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 The Spicy Olive's Fig and Kale Salad
The Spicy Olive's Fig and Kale Salad
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Servings
Ingredients
  • 5 oz baby kale could also use arugula or a combination of each
  • 3 slices Bacon cut into stripes
  • 12 medium fresh figs halved
  • 1 Shallot chopped
  • 3 tablespoons The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1 cup pecan halved
  • 1 tablespoon The Spicy Olive's Fig balsamic vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon back pepper
  • 3 oz Blue Cheese crumbled
Servings
Ingredients
  • 5 oz baby kale could also use arugula or a combination of each
  • 3 slices Bacon cut into stripes
  • 12 medium fresh figs halved
  • 1 Shallot chopped
  • 3 tablespoons The SPicy Olive's Ultra Premium extra virgin olive oil
  • 1 cup pecan halved
  • 1 tablespoon The Spicy Olive's Fig balsamic vinegar
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon back pepper
  • 3 oz Blue Cheese crumbled
The Spicy Olive's Fig and Kale Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place kale in a salad bowl. Set aside. Heat skillet over medium-high heat add bacon, cook until crisp, remove with a slotted spoon and drain on a paper towel. Reserve 1 teaspoon of bacon drippings in skillet. Increase heat to high and place figs, cut side down into pan. Cook until just seared, 1-2 minutes. Remove to a plate. Add shallots and 1 tablespoon of olive oil in to pan. Turn hear to medium-low and stir until shallots are softened. Add pecans and cook until lightly toasted. Stir in fig balsamic, salt, pepper, and remaining olive oil. Pour the warm pecan and balsamic mixture over kale. Top with warm figs, blue cheese and bacon. Serve immediately.