Mix together and serve in an old fashioned glass over ice. Cheers!
The Spicy Olive's Fig and Kale Salad
5 oz. baby kale, arugula, or a combination of each
3 bacon slices, cut into strips
12 medium sized fresh figs, halves
1 shallot, chopped
3 Tbsp. The Spicy Olive's extra virgin olive oil
1 cup pecan halves
1 Tbsp. The Spicy Olive's Fig balsamic
1/4 tsp sea salt
1/4 tsp black pepper
3 oz. blue cheese, crumbled
Place kale in a salad bowl. Set aside. Heat a skillet over medium high heat and add bacon, and cook until crisp. remove with a slotted spoon and drain on a paper towel.
Reserve 1 tsp of bacon drippings in skillet. Increase heat to high and place figs, cut side down into pan. Cook until just seared, 1-2 minutes. Remove to a plate. Add shallots and 1 Tbsp of olive oil into pan. Turn heat down to medium low and stir until shallots are softened. Add pecans and cook until lightly toasted. Stir in fig balsamic, salt and pepper and remaining olive oil. Pour the warm pecan and balsamic mixture over kale. Top with warm figs, blue cheese and bacon. Serve immediately.