Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

"Mama always said, 'Eat your greens,' so start brunch off with a simple salad. The warm vinaigrette melts the goat cheese, creating a magical creamy dressing."

Matt Moore
Recipe by Southern Living May 2014

Gallery

Credit: Iain Bagwell; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a 10-inch nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon. Sauté shallot in drippings 2 minutes or just until tender.

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  • Transfer shallot and drippings to a small bowl. Whisk in oil and next 3 ingredients. Toss arugula with vinaigrette on a platter. Top with goat cheese and bacon.

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