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Arugula with Warm Bacon Vinaigrette

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."

Ingredients

  • 4 bacon slices
  • 1 shallot, minced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 (5-oz.) package arugula or mixed greens
  • 1/3 cup crumbled goat cheese

How to Make It

  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.

  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.