TLC Cooking "Emeril's Arugula and Bacon Salad with a Honey Vinaigrette"

Emeril's Arugula and Bacon Salad with a Honey Vinaigrette

YIELD 4 servings

INGREDIENTS

½ pound	bacon, sliced
1 tablespoon	balsamic vinegar
2	shallots, minced
Salt and freshly ground black pepper
½ cup	extra virgin olive oil
3 tablespoons	of wild flower honey
½ cup	slivered almonds, toasted
5 ounces	baby arugula or spinach, or a mix of the two
½ cup	hazelnuts, toasted and halved

PREPARATION:

Method

In a medium sauté pan over medium heat, render the bacon until crispy. Remove the bacon from the pan and set it on a paper towel lined plate.
In the same sauté pan, add the balsamic vinegar and shallots. Reduce the heat to low and cook for 5 minutes or until the sauce begins reducing. Place the warmed vinegar in a small bowl and add the olive oil, almonds and honey. Whisk to combine. Season with salt and pepper.
Place the greens in a mixing bowl. Drizzle 1 to 2 tablespoons of the vinaigrette over the
greens and season with salt and pepper to taste. Toss to coat well. Divide the salad
amongst 4 serving plates. Sprinkle the salads with the bacon and hazelnuts. Drizzle with
more vinaigrette as desired and serve immediately.
Editor's Note: Look for hormone-free pork, and local honey to help save the bees.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Taste of Honey Episode of Emeril Green.
Video: Honey Farmers on Emeril Green.

This recipe appears in: Salads

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