Calphalon - Winter Greens with Warm Bacon Dressing

Ingredients

For the salad greens:
1 large head Belgian endive, separated into spears, washed and dried

1 small head of romaine lettuce, rinsed, dried and torn into pieces

1 small head of radicchio, rinsed, dried and thinly sliced

2 medium, ripe Anjou pears, split, cored and cut lengthwise into thin wedges

toasted pecan halves

For the dressing:

4 oz. thick cut bacon cut into 1/4-in. pieces

1 small red onion cut into 1/4-in. dice

1/8 tsp. dried rosemary

1/4 tsp. celery seed

1/8 tsp. dried thyme

1/8 tsp. dried mustard

1/2 c. cider vinegar

1/4 c. balsamic vinegar

2 Tbsp. sugar

1/4 c. salad oil

salt

Directions

Combine the greens, pears and toasted pecans in a large bowl and set aside.

Preheat a 2-qt. sauté pan or 10-in. omelette or fry pan over medium-high heat until the rim of the pan is hot to the touch. Add the bacon and cook, stirring often, until crisp (3 - 5 minutes).

Add the onion, celery seed, rosemary, thyme and mustard. Cook, stirring often, until the onion is golden around the edges about 2 - 3 minutes.

Add cider vinegar, balsamic vinegar and sugar. Bring to a boil then remove from heat and incorporate oil. Season to taste with salt.

Pour the warm dressing over the salad mixture and toss.

Winter Greens with Warm Bacon Dressing

Ingredients

Directions

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