Arugula Salad with Warm Bacon Vinaigrette

A little smoky, a little tangy, and full of sass—this salad is the perfect match for rich pasta and citrusy dessert. Elegant, but still brings the flavor

Ingredients

For the Salad:

• 5 oz arugula and spring mix blend

• 4 slices thick-cut bacon, diced

• 1 small shallot, finely minced

• ¼ cup crumbled goat cheese or blue cheese (optional)

• ¼ cup toasted pecans or walnuts

• ½ Granny Smith apple, thinly sliced

• Fresh cracked black pepper, to taste

  For the Warm Bacon Vinaigrette:

• Rendered bacon drippings (from above)

• 2 tbsp olive oil (or more to make at least 5 tbsp total fat)

• 3 tbsp apple cider vinegar

• 1½ tsp Dijon mustard

• 1½ tsp honey or maple syrup

• Salt and pepper, to taste

Directions

1. Cook the Bacon:

   In a skillet, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Keep the drippings in the pan.

2. Make the Dressing:

   Add olive oil to the warm bacon fat until you have about 5 tablespoons of total fat. Stir in minced shallot and sauté for 1–2 minutes. Remove from heat and whisk in vinegar, Dijon, honey, salt, and pepper. Taste and adjust.

3. Assemble the Salad:

   In a large bowl or platter, layer greens, sliced Granny Smith apple, crumbled cheese, and toasted nuts.

4. Dress & Serve:

   Drizzle generously with the warm vinaigrette just before serving. Toss gently and top with crispy bacon and cracked pepper.