"Blt" Farmer'S Salad With Toasted Corn Vinaigrette

1. 1

   Cook the bacon until crisp in a large skillet over medium heat. Transfer to a paper towel.

2. 2

   Pour off and discard all but a thin film of bacon drippings from the pan. Return the pan to the stove and add the corn. Cook, stirring constantly, over medium heat for about 2 minutes, until the corn begins to brown. Add the onion and stir for another minute until it begins to soften.

3. 3

   Turn off the heat and stir in the vinegar and salt and pepper to taste. Scrape up any brown bits at the bottom of the pan. Push the vegetables to one side and gradually stir in the olive oil. Set the pan aside to cool briefly.

4. 4

   Set 2 to 3 lettuce leaves on each of 4 plates. Stack several tomato slices on top of the lettuce and tuck a slice of cheese between two of the layers. Top each salad with 3 half-slices of bacon and spoon the dressing over the top.

* Per serving · 4 servings · Values may vary.