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1
Fall Harvest Salad with Warm Bacon Maple Vinaigrette
Submitted by Laurie - Simply Scratch on October 4, 2012 in Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- ⅓ cups Real Maple Syrup
- 3 Tablespoons Red Wine Vinegar
- 3 Tablespoons Whole Grain Dijon Mustard
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- 5 ounces, weight Your Favorite Lettuce
- 1 whole (small) Honeycrisp Apple, Sliced
- ¼ cups Pecan Halves
- ¼ cups Blue Cheese (or More To Taste)
- 4 strips Applewood Bacon, Cooked, Crumbled And Reserve The Bacon Fat In The Pan
- 1 whole Shallot, Finely Diced
Preparation Instructions
Combine the maple syrup, mustard, vinegar, salt and pepper into a small bowl or jar and set aside.
Toss together the lettuce, sliced apples, pecans, blue cheese and crumbled bacon.
Reheat the bacon fat over medium or medium-high heat. Sauté diced shallot until softened. While whisking, gradually add in the jar of maple/mustard mixture. Simmer for 3-5 minutes or until slightly thickened.
Plate up the salads and serve the warm maple bacon dressing drizzled over the top.
