| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 slices applewood-smoked bacon, sliced crosswise into 1/8-inch strips
- 1/2 cup finely minced shallots
- 1/3 cup sherry vinegar
- 2 tablespoons whole-grain mustard
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely minced fresh tarragon
- Kosher salt and freshly cracked black pepper
- 6 cups dandelion greens
- 1/2 cup crumbled goat cheese
Instructions
- Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn’t burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
- Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 482 |
| Total Fat | 44 g |
| Saturated Fat | 11 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 3 g |
| Protein | 11 g |
| Cholesterol | 29 mg |
| Sodium | 488 mg |
Reviews
Amazing!
Delicious!!!