Monday, August 11, 2014


serves four

1 tablespoon, plus 1/2 cup, olive oil
1 large shallot, thinly sliced
5 tablespoons white wine vinegar
2 sprigs fresh thyme, stripped
Kosher salt and black pepper
4 bacon slices
1 package mache (about 5 oz.) or another green of your choice
1 apple, cored and thinly sliced
1/2 cup crumbled goat cheese
1/4 cup toasted hazelnuts, chopped

Heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add shallots and saute until tender and golden about 8 minutes. Transfer to a small bowl to cool. Whisk in vinegar and remaining 1/2 cup oil, and thyme leaves to blend. Season with salt and pepper. In the same skillet, cook the bacon until crisp. Drain on a paper towel and then crumble into large pieces. Combine mache, apples, goat cheese and hazelnuts in a large bowl. Pour dressing over salad and toss to coat. Sprinkle with bacon and a little more goat cheese and serve.

bacon recipe source: Kari Brunson, Seattle Post-Intelligencer, July 18, 2008

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