Wilted Arugula Salad with Asparagus, bacon, almonds and sherry vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
7 oz bacon, cut into 2-inch pieces |
1 lb asparagus, trimmed |
3 Tbsp sherry vinegar |
2 Tbsp extra-virgin olive oil |
1/2 tsp Dijon mustard |
6 oz baby arugula |
1/3 cup slivered almonds, toasted |
Kosher salt |
Freshly ground black pepper |
Directions:
1. Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet.
2. Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon. Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined.
3. In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.
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