Ingredients

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1/2 tablespoon whole-grain mustard

Sea salt

Pepper

6 slices of bacon (5 ounces)

1 1/2 tablespoons salted butter

1 crisp apple, such as Honeycrisp or Fuji-halved, cored and thinly sliced

1/3 cup toasted hazelnuts, chopped

2 cups mesclun greens

3 ounces Roquefort cheese, crumbled

1/2 pound small, seedless dark grapes, halved

4 fresh figs, cut into wedges

Preparation

  1. In a small bowl, whisk the olive oil with the apple cider vinegar and whole-grain mustard. Season with salt and pepper.
  2. In a large nonstick skillet, cook the bacon slices over moderate heat, turning, until golden and crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain. Break the bacon into pieces.
  3. In the same skillet, melt the butter. Add the apple and cook over moderate heat until lightly golden, 3 to 4 minutes. Stir in the hazelnuts and cook until deep golden, 1 to 2 minutes. Let cool slightly.
  4. Arrange the greens on a platter. Top with the apple, hazelnuts, cheese, grapes, figs and bacon. Drizzle with the vinaigrette and serve.