Warm Beet Green Salad with Figs, Goat Cheese & Pepper Bacon Polenta

Preheat broiler. Slice polenta into four discs, each one flat and approximately 1-inch thick. Slice goat cheese into four discs, each one approximately 1/2-inch thick. Stack one piece of goat cheese on each polenta disc and season with salt and pepper. Place on heavy cookie sheet and slide under the broiler. In a heavy skillet over high heat, warm olive oil until it shimmers. Add beet greens, figs, lemon zest and juice, honey, pomegranate molasses, garlic, and shallots. Stir vigorously until greens are wilted and mixture is fully combined. Season with salt and pepper, add thyme and remove from heat. Fetch polenta-goat cheese discs from broiler and place in center of warm salad plate. Stud each broiled goat cheese portion with 1/4 of the bacon. Top with beautiful pile of seared fig greens. Sprinkle with chili flakes, a little more salt and pepper, and garnish with minced chives.