I made this salad for part of my Christmas eve dinner. It was a huge hit. Everyone loved it. We used it again for New Year's and Easter.
Harvest Salad with Bacon Vinaigrette
Photo: Mark Thomas; Styling: Stephana Bottom
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Amount per serving
- Calories: 218
- Fat: 17g
- Saturated fat: 6g
- Protein: 8g
- Carbohydrate: 11g
- Fiber: 2g
- Cholesterol: 29mg
- Sodium: 642mg
- 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.
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