8 dates (such as Medjool), pitted and sliced lengthwise
1/4 cup (1 ounce) roughly chopped toasted almonds
2 ounces Parmesan, broken or cut into small chunks (about 1/3 cup)
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon olive oil
How to Make It
Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
Transfer the bacon to a paper towel-lined plate. Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil and whisk until combined. Drizzle the warm vinaigrette over the salad and toss. Divide among plates and top with the bacon, crumbling it if desired.
0 stars – based on
You May Like
Ratings & Reviews
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.