ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Deconstructed BLT

Photo: Jennifer Davick; Styling: Kristen Shelton Fielder
Prep time 5 mins
Cook time 10 mins
Yield Makes 2 servings
Drizzled with homemade vinaigrette, ripe tomatoes steal the show in Deconstructed BLT—our twist on the traditional BLT sandwich. French baguette slices smothered in goat cheese rounds out this delicious salad.

Ingredients

  • 6 bacon slices
  • 4 French baguette slices
  • 1/4 cup soft goat cheese
  • 4 cups Bibb lettuce
  • 2 large tomatoes or 4 medium tomatoes, sliced
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Cook bacon until crisp; drain and set aside. Toast baguette slices until golden, and spread with goat cheese; set aside.

  2. Divide lettuce and tomato slices between 2 plates. Whisk together vinegar and next 5 ingredients; drizzle over tomatoes and lettuce.

  3. Top salad with reserved bacon and baguette slices. Sprinkle with additional black pepper, if desired.