Bitter greens like radicchio and endive provide a pleasant counterpoint to the sweet, slightly smoky dressing, while wispy, curly frisée gives the dish body. You can prepare the salad dressing up to a day ahead and reheat it to serve. But don't dress the salad until the last minute so the greens stay crisp.
6 cups torn frisée leaves
4 cups (3/4-inch) diagonally cut Belgian endive (about 3 heads)
1 cup thinly sliced radicchio
4 slices center-cut bacon
1/4 cup chopped shallots
2 tablespoons champagne vinegar
4 teaspoons maple syrup
1 teaspoon extra-virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 ounces (about 3/4 cup) crumbled blue cheese
How to Make It
Combine first 3 ingredients in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Pour dressing over salad greens; toss well to combine. Add crumbled bacon and cheese to greens; toss gently.
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