After a week during which my kitchen felt like an apple cake factory, I figured it was time for a salad. So I took the concepts behind escarole salad with warm bacon dressing and pear and blue cheese salad -- two salads I love -- and combined them. I crisped bacon in a pan, then sauteed shallots and figs, and finished the dressing with red wine vinegar and a little sugar. The warm dressing softens the lettuce leaves (I used curly endive but you could use escarole, arugula or romaine). And for a little salinity to contrast with the sweet figs, I crumbled some blue cheese on top.

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