A hearty salad you can enjoy at brunch or lunch.
What You Need:
8 slices of bacon
4 green onions
1 1/2 T red wine vinegar
1/4 C extra virgin olive oil
1/2 t salt, divided
1/2 t pepper, divided
8 C mixed salad greens
4 pears, peeled and sliced
1/2 C Parmesan cheese, shaved
How to Make It:
Set the oven temperature to 400 degrees and allow the oven to heat.
Place the bacon on a wire rack in a single layer.
Line a rimmed baking sheet with heavy duty aluminum foil.
Place the green onions on the prepared baking sheet.
Set the wire rack of bacon over the top of the green onions.
Bake 25 minutes or until the bacon is crisp, allowing the bacon drippings to fall onto the green onions.
Drain the bacon and green onions on paper towel and once drained and cool crumble the bacon into a bowl.
Place the cooled green onions in a bowl.
Pour the vinegar into the bowl with the onions.
Whisk in the oil and 1/4 t of the salt and 1/4 t of the pepper.
Place the salad greens into a large salad bowl.
Pour the vinegar mixture over the greens and toss to coat well.
Place the pear slices on top of the greens.
Sprinkle the crumbled bacon over the entire salad.
Sprinkle the remaining salt and pepper over the salad.
Top with the cheese before serving.
Serves: 8
Use a vegetable peeler is easily shave blocks of cheese. If you can’t find Parmesan cheese in a block, grated from a jar will work just as well. The green onions in this recipe take on a flavorful taste due to the bacon drippings. Be sure to rimmed baking sheet so that the drippings don’t over flow onto the oven surface.
