I use this dressing with almost everything; chicken, fish, pancakes and obviously salads. This is especially good with a shrimp and polenta salad…

You Will Need:

• Blueberries
• A Small Pot
• A Small Potato Masher or Wooden Spoon
• Figs
• Turkey Bacon
• Ricotta
• Lettuce (we used baby lettuce)
• A Grill
• Olive Oil

Cut your figs on down the middle and set them aside. Start heating your grill and before placing them meat-side down, coat with olive oil.

Take your slices of turkey bacon and cook your preferred style. We like the bacon cooker from Lekue – super simple, just pops in the microwave.

I let the bacon cool a bit to touch and then trim them while now placing the bacon and the figs on the grill – we use Cuisinart Goodful Griddle – you can see the perfect grill marks it left on the fruit.

Leave on warm and rinse your berries then placing them in a pot on medium to start reducing.

Once you notice juices popping out of the blueberries, take your mini potato masher or spoon and press the berries to help the process along. I then take them off the stove and finish mashing while they cool on a counter.

Before they cool too much, move the entire pot’s contents to a colander over a bowl. Press the berries to release all their juices.

Leave to drain and cool while you plate your salad, adding your lettuce, scoops of ricotta, the grilled figs and pieces of turkey bacon.

What you will be left with is pulp and juice, the juice is your dressing and the pulp is fantastic over toast or thrown in smoothies.

Bone China dishes are from Wedgewood. Charger from Afloral. Silverware is Napoleon Bee.