To make honey-glazed nuts: Add the raw peanuts to an oiled saute pan or skillet (such as the one you cooked the bacon in) and heat until a drop of water sizzles. Drizzle honey over nuts. Stir for 1-2 minutes. Remove onto parchment paper, aluminum foil, or small plate. Set aside. If it's too hot to even think about turning the stove on, you can always use store-bought honeyed or candied nuts.
To make vinaigrette: Make a paste of the jam and dijon mustard. Slowly add wine vinegar until syrupy. In a jar, combine remaining wine vinegar, jam/mustard paste, and extra-virgin olive oil. Shake.
Dress the lettuce leaves with the vinaigrette. Top with other ingredients. Serve immediately.
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 186 (83%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||28 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 10.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 22.2mg||7 %|
|Sodium 302.3mg||10 %|
|Potassium 116mg||3 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 4.6g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 223
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