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:
Post a Comment