Harvest Salad with Bacon Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Ingredients:
8 slices bacon |
1 shallot, minced |
1/4 cup extra-virgin olive oil |
5 tablespoons red wine vinegar |
2 teaspoons honey |
1 teaspoon dijon mustard |
salt and pepper |
4 cups sliced endive |
4 cups shredded radicchio |
2 ripe pears, halved, cored and thinly sliced |
4 ounces gorgonzola, crumbled |
Directions:
1. Make vinaigrette: In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate to drain. Discard all but 2 Tbsp. bacon fat. When bacon is cool enough to handle, crumble.
2. Just before serving, reheat bacon fat over medium-low heat. Add shallot and cook, stirring, until soft, 2 to 3 minutes. Pour into a bowl and vigorously whisk in olive oil, vinegar, honey and mustard. Season with salt and pepper.
3. Make salad: In a large serving bowl, toss together endive, radicchio, pears and crumbled bacon. Add dressing and toss lightly. Sprinkle with cheese and serve immediately.
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