Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins
8 servings (serving size: about 3/4 cup)

Bitter greens like radicchio and endive provide a pleasant counterpoint to the sweet, slightly smoky dressing, while wispy, curly frisée gives the dish body. You can prepare the salad dressing up to a day ahead and reheat it to serve. But don't dress the salad until the last minute so the greens stay crisp.

How to Make It

Combine first 3 ingredients in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Pour dressing over salad greens; toss well to combine. Add crumbled bacon and cheese to greens; toss gently.

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Ratings & Reviews

mbfeline's Review

September 22, 2013

tbeb07's Review

January 18, 2010
Delish! Made with Dole Mediterranean Salad mix since this is more readily available. Like the lettuces suggested in the recipe, the texture of these lettuces can stand up to the bacon and blue cheese.

Jessie123's Review

November 25, 2009
This was easy and yummy. It's amazing how a little bacon goes a long way. Mixed half frisee with mixed greens but followed the directions besides that.