Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Makes 4 servings

"Mama always said, 'Eat your greens,' so start brunch off with a simple salad. The warm vinaigrette melts the goat cheese, creating a magical creamy dressing."

How to Make It

Step 1

Cook bacon in a 10-inch nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon. Sauté shallot in drippings 2 minutes or just until tender.

Step 2

Transfer shallot and drippings to a small bowl. Whisk in oil and next 3 ingredients. Toss arugula with vinaigrette on a platter. Top with goat cheese and bacon.

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