Tuesday, February 9, 2010

Harvest Salad with Bacon Vinaigrette

Prep: 10 mins
Cook: 3 mins
Serves: 8

  • 8 slices bacon
  • 1 shallot, minced
  • 1/4 cup extra-virgin olive oil
  • 5 Tbsp. Tbsp. red wine vinegar
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • Salt and pepper
  • 4 cups sliced endive
  • 4 cups shredded radicchio
  • 2 ripe pears, halved, cored and thinly sliced
  • 4 oz. 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.

Per serving: 218 Cal., 17g Fat (6g Sat.), 29mg Chol., 2g Fiber, 8g Pro., 11g Carb., 642mg Sod.

Recipe via All You Magazine

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