Name: Mesclun Salad with Goat Cheese-Stuffed Figs Wrapped in Bacon
Yield: Makes 4 first-course servings
Ingredients: 8 bacon slices; 8 firm-ripe fresh figs, trimmed and halved lengthwise; 1/4 lb aged goat cheese such as Bucheron or Pouligny-St.-Pierre; 3 tablespoons packed light brown sugar; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 4 oz mesclun (4 cups); 1 teaspoon fresh lemon juice, or to taste; 1 1/2 tablespoons extra-virgin olive oil

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Mesclun Salad with Goat Cheese-Stuffed Figs Wrapped in BaconRita Maas

The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two kinds work best in this dish, Bucheron and Pouligny-St.-Pierre, both of which have just the right amount of tang — but ask at the cheese counter for comparable substitutes if you have trouble finding them. Cafe Pasqual's, in Santa Fe, serves its version of this dish — "pigs 'n' figs" — with blue cheese.

Active time: 45 min Start to finish: 45 min

Recipe notes

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