Spinach Salad with Bacon Wrapped Figs, Roasted Mushrooms, and Grilled Queso Blanco

Course Appetizers

Ingredients in this Recipe

1 large fig, cut into thirds (or 2 small figs, quartered)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 tablespoons fresh roughly chopped herbs (I used rosemary and thyme)
3 cups spinach
3 strips bacon
3 teaspoons brown sugar
3/4 cups mushrooms, thinly sliced
black pepper, as needed
salt and pepper, as needed

Recipe Preparation

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