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Instead of wine, try pairing this hearty salad with an Irish beer.

Winter Greens with Warm Bacon Dressing

  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Appetizer
  • Serving Size: Serves 6
Ingredient Description:
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

  1. Combine the greens, pears and toasted pecans in a large bowl and set aside.
  2. 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).
  3. Add the onion, celery seed, rosemary, thyme and mustard. Cook, stirring often, until the onion is golden around the edges about 2 - 3 minutes.
  4. Add cider vinegar, balsamic vinegar and sugar. Bring to a boil then remove from heat and incorporate oil. Season to taste with salt.
  5. Pour the warm dressing over the salad mixture and toss.