Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light December 2009

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

96 calories; fat 6g; saturated fat 3g; mono fat 2.3g; poly fat 0.3g; protein 5g; carbohydrates 6.3g; fiber 2g; cholesterol 13mg; iron 0.7mg; sodium 352mg; calcium 94mg.
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