Fig, Blue Cheese, and Walnut Salad with Warm Bacon Dressing

• Gluten free

• Meat

  • 5 slices Bacon

• Produce

  • 1 6 oz bag Baby spinach
  • 4 Figs, fresh
  • 1/2 Red onion, small

• Baking & Spices

  • 2 tsp Cornstarch
  • 1/4 tsp Salt
  • 2/3 cup White sugar

• Oils & Vinegars

  • 1/4 cup White vinegar

• Nuts & Seeds

  • 1/3 cup Walnuts

• Dairy

  • 1/3 cup Blue cheese

• Liquids

  • 3 tbsp Water

Found on hostthetoast.com

Ingredients

• 4-5 fresh figs, quartered
• ½ small red onion, sliced
• 6 oz bag baby spinach
• ⅓ cup blue cheese, crumbled
• ⅓ cup walnuts
• 5 slices bacon
• ⅔ cup white sugar
• 2 teaspoons cornstarch
• ¼ teaspoons salt
• 3 tablespoons water
• ¼ cup white vinegar

Directions

• Combine all of the salad ingredients. Toss well, set aside.
• In a high-walled pan, cook the bacon over medium heat until crispy. Remove bacon from the heat, crumble, and set aside. Reserve a tablespoons worth of the bacon drippings.
• In a medium-sized bowl, whisk together the sugar, cornstarch, and salt. When combined, whisk in the water and vinegar.
• Pour the dressing mixture back into the pan with the reserved bacon drippings, and add the crumbled bacon back in.
• Cook over medium heat, stirring constantly, until the sugar dissolves completely and the salad dressing thickens slightly.
• Pour the dressing over the salad and serve immediately!