Harvest Candied Bacon Salad

Harvest Candied Bacon Salad (4 servings)

Bacon Vinaigrette

1 shallot minced

1/3 cup bacon renderings

1/3 cup apple cider vinegar

3 tbsp extra virgin olive oil

1 tbsp maple syrup

1 tbsp dijon mustard

Sauté shallot in bacon renderings. Mix Dijon mustard, maple syrup, shallots & bacon renderings in a bowl and whisk until homogeneous. Whisk in the remaining ingredients and season with a pinch of salt and pepper.

Salad

1/2lb Five Heart Farms bacon ends or bacon

1/4 cup maple syrup

1/4 cup brown sugar

1 head butter lettuce (washed & torn)

4-6oz goat cheese (crumbled)

4oz walnuts toasted

1 honey crisp apple or bartlett pear (thinly sliced)

Preheat oven to 350 degrees. Line a baking sheet with foil and lay a wire rack on it. Mix maple syrup and brown sugar in a bowl. Lay bacon on wire rack and rush with sugar mixture. Bake 10-15 minutes and then flip and brush the sugar mixture on the opposite side of the bacon. Continue to bake 15-20 minutes. Let cool and then chop.

Toss ingredients into a bowl and then serve.

Recipe from chef Erin Grimsley from The Farmwife Kitchen located in Friona, TX.

Enjoy!