In this fall harvest salad, apples, pecans and blue cheese are tossed with greens and bacon. The salad is then drizzled with a warm maple bacon vinaigrette!
Have you heard the talk of a bacon shortage come 2013?
What’s up with that? “They” are calling it Bacogeddon or-or my personal favorite Aporkalypse. I can barely say it let ALONE type it without giggling. A-pork-alypse… hahahahahah hee ho ho. See?
No seriously, whatever will the world do without bacon?
I refuse to read a single article about it because I’d like to live by the rule that if I ignore it, then it doesn’t really exist. Sounds perfectly logical to me. I prefer to use this technique with a lot of things like calories, exercise and dusting.
Now, might I add that what I did hear was not good and that next year it’s going to cost an arm and a snout for a pound of bacon.
Sorry I couldn’t resist.
I already think bacon is crazy expensive… so I can’t even imagine how much more they could raise the price. What, seven dollars a pound? Honestly… I’d probably pay it. BUT before Aporkalypse happens, if I were you I’d make this salad… or just make the dressing and drink it from a glass.
First start by frying up 4 strips of bacon. Then transfer the bacon to a paper-towel-lined plate and moved the skillet to the back burner while I pulled the salad and dressing together.
To make the warm maple vinaigrette, first measure out 1/3 cup of REAL maple syrup. None of that phony maple-flavored business.
Next add in the maple syrup into a small jar or bowl.
Then measure in 3 tablespoons of Dijon mustard (I’m really feeling the Dijon these days, can’t-cha tell?).
Next, add in two tablespoons of red wine vinegar.
Then add about a 1/4 teaspoon of kosher salt and 1/8 teaspoon black pepper.
And then whisk to combine and set off to the side.
Now it’s time to prep the salad add-ins. Start by slicing up a Honeycrisp apple. In my book, Honeycrisps are pretty much the best apples ever. And not only are they the best apple ever but they were on sale too! I love when that happens.
Next grab a 5 ounce package of your favorite lettuce blend, or chop up a couple heads of romaine.
Next, throw them into a gigantic bowl.
Then add in the sliced Honeycrisps…
next add in the pecans…
Then the blue cheese…
And lastly, but not leastly, crumble up that bacon and add that in as well.
Next, give the fall harvest salad a toss.
Now let’s finish up making the vinaigrette.
Re-heat the bacon drippings over medium/medium-high heat.
Then, while the pan is heating; finely dice up a good sized shallot.
Next, add the chopped shallot into the hot bacon fat. Mmmmhmmmm.
Once the shallots are softened; whisk in the mustardy-maple-goodness.
Then bring to a simmer, and cook until slightly thickened. About 3-5 minutes.
Next, pour the dressing into a serving vessel and allow it to cool a tad before pouring over your harvest salad. Remember the dressing is suppose to be warm and not hot.
Finally, serve the salad drizzled with the warm maple bacon vinaigrette over top.
Hands down my newest and most favorite-ist salad. I could eat this all day long. In fact, I DID eat this all day long!
Enjoy! And if you give this Fall Harvest Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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