Spring Salad with Warm Bacon Vinaigrette

Tod Dimmick

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4-6

4 slices local bacon
4 TB olive oil
2 shallots, minced
1 clove garlic, crushed or finely minced
4TB balsamic vinegar

1 bunch fresh spinach, washed and dried
3-4 salad turnips with greens, turnips scrubbed and sliced, greens washed and dried
3-4 radishes, scrubbed and sliced
3 TB toasted pecans
Freshly ground black pepper

Cook the bacon in a skillet over medium heat, and drain on paper towels. Pour off the fat (some will remain for flavor, and that's great). Add the olive oil and cook the shallots and garlic for 1 minute, stirring. Turn off the heat. Stir in the vinegar.

Chop the spinach into 1/4 inch pieces.

Place the spinach, turnips, greens, and radishes in a large bowl. Top with the bacon, and pour on the warm dressing. Toss and serve immediately, sprinkling with toasted pecans and black pepper.

Variation: This can easily be made without the bacon.

Submitted by Tod Dimmick,
"The Foodie" at 1000radishes

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