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+ servings

Warm Bacon Vinaigrette Salad

Serves: 8 People
5 from 1 vote
Total Time25 mins


  • 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
  • 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.


This serves 8 as a side salad, not a main course.