Bacon & Goat Cheese Salad
|6 slices slices bacon; cut into 1-inch pieces|
|4 cups romaine lettuce; torn into bite-size pieces|
|2 cups frisee or curly endive; torn into bite-size pieces|
|3 tablespoons snipped fresh chives|
|1 1/2 slices slices low-carb white bread; torn into 2-inch chunks|
|8 oz goat cheese; cut into 6 slices|
|1 egg; beaten|
|2 tablespoons tablespoons olive oil|
|1 1/2 Tbls red wine vinegar|
|1 Tbls tablespoon Dijon mustard|
|3/4 teaspoons teaspoon pepper|
Bacon & Goat Cheese Salad Preparation
FOR SALAD: Cook bacon in a large nonstick skillet over medium heat, turning once, until crisp, about 6 to 7 minutes. Transfer with a slotted spoon to paper towels. Reserve 1 tablespoon of bacon drippings.
2. In a large bowl, combine romaine, frisee, and chives; set aside.
3. In a food processor or blender, process bread to make crumbs; spread crumbs on a plate. Place goat cheese slices cut side down on work surface and press lightly to flatten. Dip each slice in egg; let excess drip off. Place in crumbs; press to coat evenly and completely.
4. Wipe out same skillet with a paper towel; add oil and heat over medium heat. Add goat-cheese patties and cook until browned, about 2 minutes per side (reduce heat if browning occurs too fast or cheese is melting). Transfer to a plate lined with paper towels. Remove skillet from heat.
5. DRESSING: add reserved bacon drippings, olive oil, vinegar, mustard, and pepper skillet. Whisk to combine. Add warm dressing and bacon to bowl with greens. Toss to combine. Arrange salad on individual serving plates and top with goat cheese.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Bacon & Goat Cheese Salad Reviews
[I posted this recipe.]
3 years, 1 months, 1 weeks, 4 days, 11 hours, 5 minutes ago