Escarole Salad with Bacon, Caramelized Onions and Blue Cheese Vinaigrette

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   1.

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   Cook the bacon over medium heat in a medium skillet until crispy, about 12 minutes.

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   Transfer to a paper towel-lined plate.

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   To the drippings add the sliced onions and toss well.

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   Cook until deep brown and well caramelized, stirring occasionally, another 25 minutes.

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   Season with 1/4 teaspoon each salt and pepper.

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   2.

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   Meanwhile, in a small bowl stir together the cheese, vinegar and oil.

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   The dressing will be chunky and not completely emulsified.

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    Place the escarole in a large serving bowl and crumble the bacon over it.

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    When the onions are done and still warm, sprinkle over the escarole along with the dressing.

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    Toss well just before serving and season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.