Arugula Salad With Bacon, Dates, Almonds and Parmesan |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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From (October 2006) - Ingredients:
12 slices bacon (reserve 2 tablespoons drippings) |
8 cups arugula (or substitute mixed greens) |
8 dates (such as medjool, pitted and sliced lengthwise) |
1/4 cup toasted almond (1 ounce, roughly chopped) |
2 ounces parmesan cheese (about 1/3 cup, cut into small pieces or slivers) |
1 tablespoon balsamic vinegar |
1 teaspoon dijon mustard |
1/4 teaspoon kosher salt |
1/8 teaspoon black pepper |
1 tablespoon olive oil |
Directions:
1. Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
2. Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
3. Transfer the bacon to a paper towel-lined plate.
4. Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
5. Drizzle the warm vinaigrette over the salad and toss.
6. Divide among plates and top with crumbled bacon.
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