Harvest Salad with Bacon Vinaigrette

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

Yield:

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

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

Preparation

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
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