Mesclun Salad with Goat Cheese-Stuffed Figs Wrapped in Bacon

Ingredients

• 8 slices bacon 
• 8  firm-ripe figs fresh trimmed halved lengthwise
• 0.3 lb aged goat cheese such as bucheron 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon kosher salt 
• 1 teaspoon juice of lemon fresh to taste
• 3 tablespoons brown sugar light packed
• 4 cups the salad 
• 1.5 tablespoons olive oil extra-virgin

Equipment

• frying pan
• paper towels
• toothpicks
• broiler
• broiler pan

Directions

1. Preheat broiler.
2. Cook bacon in a large heavy skillet over moderate heat, turning occasionally, until most of fat is rendered but bacon is still pliable, about 10 minutes.
3. Transfer to paper towels to drain.
4. Remove 1 scoop of flesh from each fig half with small end of a melon-ball cutter and discard. Scoop cheese with same end of melon-ball cutter and just fill each fig half. Press fig halves together to form whole figs.
5. Stir together brown sugar, cumin, and salt, then rub onto 1 side of each bacon slice. Wrap 1 bacon slice, sugared side out, around each fig and secure with a toothpick.
6. Broil figs, bacon sides up, on rack of a broiler pan about 3 inches from heat, turning them frequently, until bacon is browned, about 2 minutes. Cool slightly, then discard toothpicks.
7. Toss mesclun with lemon juice and salt and pepper to taste, then gently toss with oil.
8. Serve figs with salad.