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Emeril's Arugula and Bacon Salad with a Honey Vinaigrette


1/2 pound sliced bacon

1 Tablespoon Balsamic Vinegar

2 Shallots, Minced

Salt and freshly Ground Pepper

1/2 Cup extra virgin Olive Oil

3 Tablespoons of wild flower or Honey of choice

1/2 Cup toasted Slivered Almonds

5 Ounces of Baby Arugula or Spinach, or combination of the two

1/2 Cup Hazelnuts or Pecans toasted and halved

(1/2 Cup Cranraisons or Cranberry Dried fruit)* Optional


In medium saute' pan over medium heat, render the bacon until crispy. Remove the bacon from the pan and set it on a paper towel lined plate.

In the same saute pan, add the balsamic vinegar and shallots. Reduce the heat to low and cook for 5 minutes or until the sauce begins reducing. Place the warmed vinegar in a small bowl and add the olive oil, slivered almonds and honey. Whisk to combine. Season with salt and pepper. (I ADD 1/2 Cup CRANRAISONS ALSO!!!)

Place the greens in a mixing bowl. Drizzle the vinaigrette over the greens and season with salt and peper to taste. Toss and coat well. Sprinkle the salad with the crispy crumbled bacon and hazlenuts/pecans.

I have NEVER come home with leftovers on this one. Complements from friends, Church family, Work, never made it to the dogs yet as none ever left! Enjoy!! Linda


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