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April 07, 2011

Mesclun with bacon and shallot vinaigrette

Try heating the vinaigrette slightly before adding to the salad greeens. You will love the complex flavors that develop making this a comforting, winter salad.

Serves 6
Prep time: 5 minutes
Total time: 12 minutes


  • 1 tablespoon shallots, minced
  • 3 tablespoons red wine vinegar
  • 5 tablespoons extra-virgin olive oil
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup almonds, toasted
  • 8 cups mesclun, bite size


    For the vinaigrette: Whisk shallots and red wine vinegar in medium bowl. Gradually whisk in olive oil. Whisk in almonds and bacon. Season dressing to taste with salt and pepper

    Toss mesclun in large bowl with enough vinaigrette to coat.

    Terriā€™s Tips:

  • Mesclun, sometimes called salad mix, is a mixture of young small salad greens including among others arugula, dandelion, radicchio and sorrel. You can make your own mixture or buy it premade.
  • Use a good quality extra virgin olive oil for best results
  • To add a more complex flavor to the vinaigrette heat it slightly before serving

    Make it your own:

    Serve salad with Kalamata olives and feta cheese
    Omit bacon, add a few dried cranberries or pecans

  • Posted by terri at April 7, 2011 03:23 AM