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Not your average salad – sure to be a party pleaser! This recipe uses the classic duo of maple and bacon to give it that little extra “something.”
Products used: French Fleur De Sel Sea Salt, , Vermont Maple Balsamic Vinegar
7 cups torn Frisée leaves
3 cups Endive, sliced
1 cup Radicchio, sliced
6 slices Bacon
¼ cup Shallots, chopped
4 Tbsp SOOC Vermont Maple Dark Balsamic Vinegar
4 Tbsp SOOC Varietal Extra Virgin Olive Oil
1 tsp Dijon Mustard
¼ tsp SOOC French Fleur de Sel Sea Salt
¼ tsp fresh ground Pepper
¾ cup crumbled Blue Cheese
Toss frisée, endive, and radicchio in a large salad bowl.
Cook bacon. Drain on paper towels, saving 1 Tbsp of drippings. Sauté shallots in bacon drippings for 4 minutes.
In a small bowl: whisk Vermont Maple Balsamic, dijon mustard, Extra Virgin Olive Oil, French Fleur de Sel Sea Salt, and pepper together to make dressing. Drizzle over salad, then add crumbled bacon and cheese. Serve.
