Recipe: Fig Salad with Chevre, Bacon, Candied Pecans, and Sake Vinaigrette

 Hello everyone! I made this delicious salad last week since there are so many beautiful figs in the market right now and I thought I would share the recipe. (I'm especially proud of the dressing.) Hope you like it!

For the Salad:
1 Pint Black Figs
6 Slices Thick-Cut Bacon
3/4 cup Whole Pecans
1 Small Log Chevre (Herbed varieties are great in this too!)
3 Tbsp White Sugar
1/4 Tsp Salt
Black Pepper to Taste
Pumpkin Pie Spice to Taste
1 Container Mixed Baby Greens

 Place the baby greens in a bowl. Use a spoon to break apart the chevre into small chunks on top of the greens and set aside.

Cut the stems off the figs and cut them into bite-size pieces and add to greens. 

 Cook the bacon to your favorite level of crunchiness and drain on paper towels. Drain almost all the bacon fat, but reserve a little to toast the pecans with. Once the bacon is cool, chop it into small pieces and add to greens.

Combine the sugar and spices and sprinkle over pecans. Heat the remaining bacon fat over medium-low heat and add the pecan mixture. Cook, stirring constantly, just until the sugar melts and starts to coat the nuts. Remove from heat and let cool in a bowl, stirring occasionally, before adding to greens.

 Once everything's in the bowl, give it a quick toss and you're ready to make the dressing!

For the Dressing:
1/4 Cup Olive Oil
1/8 Cup plus 1 Tbsp Rice Wine Vinegar (Or to taste.)
2 Tbsp Nigori (Sweet Unfiltered) Sake
1 Bunch Fresh Chives, Chopped.
1/2 Tsp Truffle Salt
Scant 1/4 Tsp Cayenne Pepper
Dash of Chile Powder

Whisk all the ingredients together and serve alongside the salad at the table!

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