Updated 12/27/2011 05:00 AM
Recipe: Wilted Escarole Salad with Bacon, Pears and Blue Cheese
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5-6 slices bacon (cooked until crisp, reserving rendered bacon fat)
approx. 6 cups chopped escarole (see hints below)
3 large ripe pears, rough chopped
1/4 cup finely diced red onion
approx. 3-4 Tbs apple cider vinegar
2 Tbs honey
1-2 tsp Dijon mustard
approx. 3/4 cup crumbled blue cheese
Get started by crisping up 5-6 slices of bacon in a large pan on the stovetop,.
While you're keeping your eye on the bacon, rough chop 3 ripe pears and also finely dice about 1/4 cup red onion.
Once the bacon is nice and crisp and out of the pan, pour off most of the rendered bacon fat, but reserve it to help make the dressing later on. Then add your chopped escarole to the pan and cook that to wilt.
Then take the wilted escarole out of the pan. Add some of the bacon fat back to the pan and cook the red onion until that has softened up a bit, then add a splash of apple cider vinegar, a little squeeze of honey and a little dollop of Dijon mustard. Stir it together and then add the chopped pears, toss to coat and it is time to eat.
Place some of the wilted escarole on a plate and top that with some of the pears and dressing. Crumble a little bacon over the top and finish with some crumbled blue cheese.
Buy either ready to go bagged pre-chopped escarole or a single head of escarole but, if you buy the head, chop it and rinse really well to remove any sand or grit before wilting.