"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."
4 bacon slices
1 shallot, minced
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 (5-oz.) package arugula or mixed greens
1/3 cup crumbled goat cheese
How to Make It
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.
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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