Apples With Almonds, Bacon And Pecorino On A Bed Of Arugula Recipe

Name: Apples With Almonds, Bacon And Pecorino On A Bed Of Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: VINAIGRETTE; 2 small shallots, finely chopped (1/4 - 1/3 cup); 1/4 teaspoon salt; 1 1/2 tablespoons sherry vinegar; 1 1/2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; 6 tablespoons extra virgin olive oil; FOR THE SALAD; 6 generous handfuls baby arugula, rinsed and dried; salt and pepper; 4 slices smoked bacon (I used apple smoked); 1 cup sliced almonds; 2 Granny Smith apples, sliced into matchsticks; 1/2 cup Pecorino cheese, shredded

Servings: persons

VINAIGRETTE
2 small shallots, finely chopped (1/4 - 1/3 cup)
1/4 teaspoon salt
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil
FOR THE SALAD
6 generous handfuls baby arugula, rinsed and dried
salt and pepper
4 slices smoked bacon (I used apple smoked)
1 cup sliced almonds
2 Granny Smith apples, sliced into matchsticks
1/2 cup Pecorino cheese, shredded

1
PREP THE VINAIGRETTE: In a small bowl or jar with a lid, combine the shallots with the vinegars and salt. Set aside. The shallots will turn pinkish and sweeter in the vinegar. Have the mustard and oil ready, but move onto making the salad for now.
2
PREP THE GREEN SALAD: Place arugula in a large bowl. Season with salt to taste and set aside.
3
PREP THE APPLE SALAD: Place bacon in a large skillet and cook over MEDIUM HIGH until brown and crisp. Place cooked bacon on paper towels. Drain all but 1-2 Tbsp. bacon fat from the skillet. Add almonds and saute over MEDIUM heat until almonds are light brown. Place almonds on paper towels. Season with salt to taste. When bacon has cooled, chop. In a medium bowl, combine the bacon, almonds, and apples.
4
FINISH VINAIGRETTE AND TOSS BOTH SALADS: Stir Dijon mustard into the vinegar mixture. Whisk in the olive oil. Toss the arugula mixture with enough vinaigrette just to wet the leaves, 2-3 Tbsp. Toss the apple mixture with another 2-3 Tbsp of the vinaigrette.
5
SERVE: Divide the arugula salad among plates. Top each plate of greens with a generous heaping of the apple salad. Top the apple salad with cheese and serve.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: VINAIGRETTE, 2 small shallots, finely chopped (1/4 - 1/3 cup), 1/4 teaspoon salt, 1 1/2 tablespoons sherry vinegar, and more.

Yes, Apples With Almonds, Bacon And Pecorino On A Bed Of Arugula falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apples With Almonds, Bacon And Pecorino On A Bed Of Arugula

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