Bacon Is Meat Candy

My friend Jennifer Cole, travel writer, foodie and lover-of-bacon, has those words tacked to her cubicle at work.  I couldn't agree more.  Especially if it's Allan Benton's bacon.  If you haven't tried Benton's bacon, please do. Known for its intense hickory smoked flavor, Benton's bacon is used across the country by top chefs and home cooks alike.  In the test kitchens at Southern Living, I've seen it used in a variety of recipes from collard greens to bacon-infused bourbon.   

Fresh figs and arugula are perfect partners but the addition of smoky Benton?s bacon takes this to a whole new level. Crisp salty bacon, sweet tender figs, and peppery arugula make for a remarkable flavor and texture combination. This is a loose recipe that can be adjusted for however many people you are serving. For every guest, I plan on one strip of bacon.

Over medium heat sauté chopped bacon until crisp. Arrange an assortment of thinly sliced figs on a serving platter. Top with arugula and sprinkle with crisp bacon. Whisk vinaigrette together using some of the bacon drippings. The proportions are as follows:

1 Tbsp. of warm rendered bacon fat
1 Tbsp. olive oil
1 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. honey
Salt and pepper to taste