Friday, July 10, 2015


yields 4-6 servings

1/2 pound of bacon
1/4 cup balsamic vinegar
1 1/2 tablespoons Dijon mustard
2 tablespoons honey
3 tablespoons olive oil
salt and pepper to taste
3 ounces of goat cheese, crumbled
8 cups young dandelion leaves, rinsed and dried

Fry bacon in skillet until crisp, drain on paper towels, crumble. Pour off bacon fat leaving leaving behind 1/3 cup in the skillet. Put vinegar, mustard and honey in the skillet mixing with a whisk. Add the olive oil. Add salt and pepper, keep this dressing warm. Toss the greens with bacon and cheese in a bowl. Pour the warm dressing over greens and serve.

bacon recipe source: Golden Harvest Organics, 404 N. Impala Drive, Fort Collins, CO 80521

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