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Have you ever tried a salad with warm vinaigrette? If the answer is no, it’s time to try this Warm Bacon Vinaigrette Salad. So much flavor and so impressive as a starter salad for your holiday meal!
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 Warm Bacon Vinaigrette 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.
Nutrition information is automatically calculated, so should only be used as an approximation.