1707. RED GRAPE, BACON and PISTACHIO SALAD with SHALLOT SHERRY VINAIGRETTE

serves four to six


4 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large shallots, minced
1 teaspoon Dijon mustard
2 teaspoons honey
1/4 cup sherry vinegar
1/4 teaspoon coarse salt
Freshly ground black pepper (about 5 or 6 grinds)
1/2 cup grapeseed oil
6 ounces baby arugula or mixed greens
2 cups red grapes
1/2 cup shelled, roasted salted pistachios
2 ounces microgreens

Render the bacon until crisp, 5 to 7 minutes, in a medium sauté pan over medium heat. Lift the bacon from the grease with a slotted spoon and set on a paper towel-lined plate. Add the shallots to the bacon grease in the pan and sauté 2 to 3 minutes to soften. Transfer the warm shallots to a small mixing bowl. Discard remaining grease. Whisk the shallots with the mustard, honey, vinegar, salt and pepper. Add the oil in a slow drizzle, whisking vigorously. Toss the crisp bacon pieces with the baby arugula, grapes and pistachios. Top with microgreens and then drizzle the vinaigrette over the salad.


bacon recipe courtesy of: Tara Mataraza Desmond, "Meat Lite," Serious Eats.com, June 23, 2009