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Harvest Salad with Bacon Vinaigrette

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 10 mins
Cook time 3 mins
Yield Serves 8

Ingredients

  • Vinaigrette:
  • 8 slices bacon
  • 1 shallot, minced
  • 1/4 cup extra-virgin olive oil
  • 5 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • Salad:
  • 4 cups sliced endive
  • 4 cups shredded radicchio
  • 2 ripe pears, halved, cored and thinly sliced
  • 4 ounces Gorgonzola, crumbled

Nutrition Information

  • calories 218
  • fat 17 g
  • satfat 6 g
  • protein 8 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 29 mg
  • sodium 642 mg

How to Make It

  1. Make vinaigrette: In a large skillet over medium heat, cook bacon until crisp. Remove with a slotted spoon to a paper towel-lined plate to drain. Discard all but 2 Tbsp. bacon fat. When bacon is cool enough to handle, crumble.

  2. Just before serving, reheat bacon fat over medium-low heat. Add shallot and cook, stirring, until soft, 2 to 3 minutes. Pour into a bowl and vigorously whisk in olive oil, vinegar, honey and mustard. Season with salt and pepper.

  3. Make salad: In a large serving bowl, toss together endive, radicchio, pears and crumbled bacon. Add dressing and toss lightly. Sprinkle with cheese and serve immediately.