 | If Miss F would eat salad, this would be the salad for her. Topped with sweet and spicy bacon, it is her dream. Be sure to watch the bacon closely when baking. I had a couple pices get over cooked because I wasn't paying enough attention to them. This was after I drained off the bacon grease in a bowl. The same kind of bowl that I warmed the honey in. Do you see where this is going? I basted the bacon with what I thought was the honey, but it turns out that was still in the microwave. And I had just brushed the bacon in its own grease. Fun times. Thanks to Zatarins for the inspiration (even though I used Tony Chachere's Creole seasoning, I think Old Bay would work as well.) |
8 ounces thick-cut bacon slices
¼ cup honey
1 teaspoon Creole Seasoning
¼ cup balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/3 cup olive oil
6 cups mixed greens
Preheat the oven to 400 degrees. Arrange bacon slices in single layer on foil-lined baking pan. Bake for 15 minutes or until the bacon edges begin to curl. Remove pan from oven. Drain drippings. Microwave the honey and Creole Seasoning in small microwavable bowl on high for 30 seconds, stirring after 15 seconds. Brush bacon with honey mixture. Bake 10 minutes longer or until bacon is browned and crisp. Cool bacon on wire rack. Break into bite-size pieces. Set aside
In a small food processor, combine the vinegar, honey and mustard. Stream in the olive oil with the processor running. Run until smooth and emulsified.
Toss the mixed greens with the dressing, sprinkle bacon pieces over top.
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1 comment:
Making this for Thanksgiving - such a shame some of my bacon got a bit crisp and we had to eat it this morning.
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