Photo by: Photo: Mark Thomas; Styling: Stephana Bottom

Harvest Salad with Bacon Vinaigrette

  • Yield: Serves 8


  • none Vinaigrette:
  • 8 none slices bacon
  • 1 none shallot, minced
  • 1/4 cup extra-virgin olive oil
  • 5 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • none Salt and pepper
  • none Salad:
  • 4 cups sliced endive
  • 4 cups shredded radicchio
  • 2 none 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.

Nutritional Information

Amount per serving
  • Calories: 218none
  • Fat: 17g
  • Saturated fat: 6g
  • Protein: 8g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 29mg
  • Sodium: 642mg

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Harvest Salad with Bacon Vinaigrette Recipe