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This is a sure fire way to impress your guests and it's perfect with the Sauvignon Blanc Selections that we have to offer this month. 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. Another version of this dish - "pigs 'n' figs" - is stuffed with blue cheese. This is lovely as a first course or serve as an hors devours with out the mesclun salad.
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 salad (4 cups)
1 teaspoon fresh lemon juice, or to taste
1/2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice, or to taste
1/2 tablespoons extra-virgin olive oil
PREPARATION:
Preheat broiler.
Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes. Transfer to paper towels to drain.
Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil. Serve figs with salad.
Makes 4 first-course servings
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