Monday, January 11, 2016

Greens with Warm Maple Bacon Dressing #TastyMurder

With all the bacon at our Tasty Murder dinner (menu here), I needed to serve something green, right?! Okay, I did put bacon in the dressing! And though I completely failed at taking a photograph of the salad, my husband said that it was his favorite of all the dishes I served.

So, I need to post the recipe for future reference. Apologies for the lack of photographic inspiration. I will redo this and update with photos shortly.


  • 4 strips applewood smoked bacon
  • 2 shallots, peeled and minced
  • 2 T whole grain Dijon mustard
  • 1 T maple syrup
  • 1-1/2 T vinegar (I used a white balsamic vinegar)
  • freshly ground salt
  • freshly ground pepper
  • salad greens (I used a combination of butter lettuce leaves and red radicchio leaves)

Place salad greens in your serving bowl or platter.

In a large, flat-bottom pan (a cast iron skillet works well!), brown your bacon until the fat is rendered and the bacon is cooked to your desired crispness. Remove the bacon to a paper towel-lined plate to drain. Once cool, chop the bacon.

In the same pan, sauté the shallots until they are softened and beginning to turn translucent. Whisk in the mustard, maple syrup, and vinegar. Season to taste with salt and pepper.

At the table, pour the warm dressing over the greens. Toss to coat evening, sprinkle bacon pieces over the top, and serve immediately.

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