Mixed Salad with Bacon, Blue Cheese and Pecans

Ingredients

  • 2 large carrots
  • 1 clove(s) garlic
  • pinch(s) of sugar
  • 0.6667 cup(s) extra-virgin olive oil
  • 6 ounce(s) blue cheese
  • 1 pound(s) arugula
  • 1 teaspoon(s) Dijon mustard
  • + 7 more ingredients
    • 0.3333 cup(s) plus 1 tablespoon cider vinegar
    • 2 bunch(es) of watercress
    • Salt and freshly ground pepper
    • 1.5 cup(s) pecan halves
    • 8 thick slices of bacon
    • 1 Hass avocado
    • 1 head(s) of frisée size pieces

1. Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 10 minutes, or until lightly toasted. Transfer to a plate and let cool. 2. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 7 minutes. Drain on paper towels and crumble. 3. In a ...

View full recipe at Food & Wine

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