Fig-Dijon Bacon Goat Cheese Salad with Pear and Pecans

This salad is a symphony of textures and flavors: crispy bacon mingles with creamy goat cheese while sweet pear offsets crunchy pecans. The star of the show? A sweet and tangy fig-Dijon vinaigrette that ties everything together beautifully.

Fresh mixed greens provide the perfect canvas for this masterpiece, where every forkful delivers a delightful surprise. It’s quick enough for a weeknight dinner but impressive enough for company.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 unit Fig JamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 ounce Goat CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice the pear. Halve, peel and thinly slice the shallot. Crumble the goat cheese into a small bowl and refrigerate until ready to use.
2. Cut the bacon into bite-size pieces. (Tip: Use kitchen shears to cut the bacon directly into the pan.) Heat a drizzle of olive oil in a medium nonstick pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, 4-6 minutes. Turn off the heat and use a slotted spoon to transfer the bacon to a paper-towel-lined plate.
3. In a small bowl, combine the fig jam, Dijon mustard, white wine vinegar, 2 tablespoons olive oil, salt and pepper. Whisk until smooth.
4. In a large bowl, combine the mixed greens, sliced pear and shallot. Add as much dressing as you like and toss to coat. Season with salt and pepper to taste. Divide the salad among shallow bowls. Top with the crispy bacon, pecans and crumbled goat cheese. Serve immediately.

Recipe Tips

FAQ

Can I make this salad ahead of time?

It’s best to assemble the salad just before serving to keep the greens crisp. However, you can prep the ingredients (cook bacon, slice pear, make dressing) up to a day in advance and store them separately.

What can I use instead of goat cheese?

Feta cheese or blue cheese would work well as substitutes, offering a similar tangy and creamy profile.

Is this salad gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just double-check that your Dijon mustard and fig jam are certified gluten-free if you have celiac disease.