Small Avocado Salads With Warm Bacon Parsley Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Small avocado salads with just enough spring greens to catch the vinaigrette. Ingredients:
1/3 lb bacon (cooked, see below ' reserve 2 tablespoons bacon fat) |
2 avocados (firm-ripe, pitted, peeled, and each cut into 4 to 6 wedges) |
2 cups spring greens |
1/4 cup water |
3 garlic cloves (finely minced) |
2 tablespoons fresh lemon juice |
1 teaspoon sugar |
1/16 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
2 tablespoons flat leaf parsley (chopped) |
4 tablespoons gorgonzola (optional) |
Directions:
1. Fry bacon in a large skillet; drain on paper towels ~ reserve 2 tablespoons bacon fat.
2. Heat reserved bacon fat over medium heat. Add garlic, 1⁄4 cup water (carefully, because it will sputter a little), the lemon juice, sugar, salt, and pepper, and simmer 1 minute, stirring constantly.
3. Stir in parsley and crumble in bacon. Cool slightly.
4. Prepare individual salad plates with about 1/2 cup spring greens on each plate; top with avocado wedges.
5. Immediately spoon a small amount of vinaigrette over avocado wedges on each plate ~ top each plate with 1 tablespoon Gorgonzola, and serve.
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