Mixed Salad with Bacon, Blue Cheese and Pecans

Name: Mixed Salad with Bacon, Blue Cheese and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pecan halves (3/4 pound); 8 thick slices of bacon (4 ounces); 1/3 cup plus 1 tablespoon cider vinegar; 1 teaspoon Dijon mustard; 1 garlic clove, minced; Pinch of sugar; 2/3 cup extra-virgin olive oil; Salt and freshly ground pepper; 2 bunches of watercress (3/4 pound), tough stems discarded; 1 pound arugula, tough stems discarded; 1 head of frisee (1/2 pound), torn into bite-size pieces; 2 large carrots, coarsely shredded; 6 ounces blue cheese, such as Maytag, crumbled (1 1/2 cups); 1 Hass avocado, cut into 1/2-inch dice

Servings: persons

1 1/2 cups pecan halves (3/4 pound)
8 thick slices of bacon (4 ounces)
1/3 cup plus 1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Pinch of sugar
2/3 cup extra-virgin olive oil
Salt and freshly ground pepper
2 bunches of watercress (3/4 pound), tough stems discarded
1 pound arugula, tough stems discarded
1 head of frisee (1/2 pound), torn into bite-size pieces
2 large carrots, coarsely shredded
6 ounces blue cheese, such as Maytag, crumbled (1 1/2 cups)
1 Hass avocado, cut into 1/2-inch dice

1
Preheat the oven to 350.
2
Spread the pecans in a pie plate and bake for 10 minutes, or until lightly toasted.
3
Transfer to a plate and let cool.
4
In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 7 minutes.
5
Drain on paper towels and crumble.
6
In a small bowl, whisk the vinegar with the mustard, garlic and sugar.
7
Slowly whisk in the olive oil and season with salt and pepper.
8
In a very large bowl, toss the watercress, arugula and frisee with the carrots and toasted pecans.
9
Pour half of the dressing over the greens and toss.
10
Add the blue cheese, bacon, avocado and the remaining dressing and toss.
11
Season with salt and pepper and serve.

2291

kcal

Calories

203

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/2 cups pecan halves (3/4 pound), 8 thick slices of bacon (4 ounces), 1/3 cup plus 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Mixed Salad with Bacon, Blue Cheese and Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!