Saturday, October 05, 2013


makes eight servings 

4 slices thick-cut bacon, cut into 1" pieces 
1 small red onion, sliced 1/4" thick 
1/2 pound chanterelles or crimini (baby bella) mushrooms, cut into pieces 
1 garlic clove, finely grated 
1/4 cup red wine vinegar 
2 teaspoons sugar 
1 teaspoon Dijon mustard 
1/4 cup extra-virgin olive oil 
Kosher salt, freshly ground pepper 
8 ounces hearty greens (such as mustard greens, spinach, or baby kale), torn 
1/2 cup crumbled blue cheese

Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Cook onion in same skillet, stirring occasionally, until softened and lightly browned, 6–8 minutes, using a slotted spoon, transfer to plate with bacon. Repeat with mushrooms. Remove skillet from heat. Add garlic, vinegar, sugar, and mustard, scraping up browned bits. Whisk in oil; season dressing with salt and pepper. Toss greens, warm dressing, bacon, onion, and mushrooms in a large bowl; season with salt and pepper and top with cheese.

bacon recipe courtesy of: Duane Sorenson, Bon Appétit, October 2013

No comments: