Have you ever tried a salad with warm vinaigrette? If the answer is no, it’s time to try this Warm Bacon Vinaigrette Salad.
The flavors are warm and hearty. The base of the salad is packed with little gem lettuce and a crunchy, beautiful bite of raddichio– which adds color and just a touch of biterness (which I personally adore).
But, we all know already that the real show stopper is the salad dressing here! Bacon bits are gently fried until crisp, then a quick dressing is made with sauteed shallot, garlic, walnuts, dijon, apple cider vinegar, lemon and honey. Drizzled over the greens and topped off with the creamy + robust gorgonzola cheese and a sweet bite of diced mission figs– the end result is absolutely phenomenal.
Whether you are serving this salad with my Herb Crusted Beef Tenderloin or a simple seared steak, this is a great accompaniment to any red meat when you are entertaining.
Warm Bacon Vinaigrette Salad
- 3 heads romaine hearts or little gem
- ½ head radicchio
- 4 strips bacon diced
- 2 cloves minced garlic
- 2 large shallots peeled and very thinly sliced
- ¼ cup chopped walnuts
- 1 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 2 tbsp lemon juice
- Kosher salt to taste
- Pepper to taste just a pinch of each
- ⅓ cup chopped dried mission figs
- 1/4 cup gorgonzola cheese
- Spread the little gem lettuces and raddichio across a large serving platter or large serving bowl. Set aside.
Meanwhile, prepare the dressing:
- In a medium skillet over medium-high heat, add the diced bacon to the skillet until cooked through and crisp, about 5 minutes.
- Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate, leaving the grease in the pan.
- Lower the heat to medium-low and add the shallot and garlic and cook, stirring until the shallots are tender, about 2 minutes.
- Add chopped walnuts and continue to cook, stirring, until walnuts are lightly toasted, about 2 more minutes.
- Add the dijon mustard, apple cider vinegar and honey and whisk until well combined and slightly thickened, about 1 minute. Remove from the heat and stir in the lemon juice until well combined. Season with a pinch of salt and pepper to taste.
- To assemble the salad, spoon the dressing evenly over the lettuces. Sprinkle with the bacon bits, the dried figs, gorgonzola cheese and a few cracks of pepper if desired.