Harvest Salad with Bacon Vinaigrette

Harvest Salad with Bacon Vinaigrette Recipe
Photo: Mark Thomas; Styling: Stephana Bottom


Serves 8

Recipe Time

Prep: 10 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 218
Fat 17 g
Satfat 6 g
Protein 8 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 29 mg
Sodium 642 mg


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
4 cups sliced endive
4 cups shredded radicchio
2 ripe pears, halved, cored and thinly sliced
4 ounces Gorgonzola, crumbled


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.

November 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note