Spinach Salad with Figs and Warm Bacon Vinaigrette

Name: Spinach Salad with Figs and Warm Bacon Vinaigrette
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 6 slices bacon; 59 milliliters crumbled blue cheese, optional; 425 grams chickpeas, rinsed, drained and patted dry; 2 Tbsps cider vinegar; 1 Tbsp Dijon mustard; 8 dried figs, stemmed and sliced; 1 Tbsp olive oil; 227 grams spinach, stems removed

Spinach Salad with Figs and Warm Bacon Vinaigrette is a gluten free main course. One portion of this dish contains about 18g of protein, 22g of fat, and a total of 430 calories. This recipe serves 4. This recipe covers 30% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up figs, dijon mustard, cider vinegar, and a few other things to make it today. To use up the dried figs you could follow this main course with the Fig & Cacao Nib Ice Cream as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.

Instructions

Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes.

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Bacon

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Frying Pan

Remove bacon to a paper towel-lined plate; pour off 1 Tbsp. fat; reserve (about 1 Tbsp. will remain). When bacon has cooled, crumble.

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Bacon

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Paper Towels

Add chickpeas to same skillet and cook, stirring, until lightly browned and slightly crisped, 7 to 10 minutes.

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Chickpeas

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Frying Pan

Place spinach in a large bowl; scatter chickpeas over spinach.

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Chickpeas

Spinach

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Bowl

Remove skillet from heat and whisk in vinegar (watch out, as mixture may spatter).

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Vinegar

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Frying Pan

Whisk

Add mustard and, while skillet is still warm, whisk in reserved bacon fat and olive oil. Quickly scrape dressing into bowl with spinach and chickpeas.

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Bacon Drippings

Chickpeas

Olive Oil