A lovely combination of contrasting tastes: bitter greens, salty-smoky bacon, tangy goat cheese, and sweet shallots.
Recipe information
Total Time
35 minutes
Yield
Makes 6 servings
Ingredients
1 head of escarole, torn into large bite-size pieces (about 8 cups)
2 bacon slices
¼ cup extra-virgin olive oil
3 tablespoons white balsamic vinegar
½ cup finely chopped shallots
2 hard-boiled eggs, chopped
1 5.5-ounce log soft fresh goat cheese, coarsely crumbled
Preparation
Step 1
Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
Step 2
Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
Nutrition Per Serving
Per serving: 210.2 kcal calories
75.0 % calories from fat
17.5 g fat
5.9 g saturated fat
76.8 g cholesterol
4.6 g carbohydrates
2.6 g dietary fiber
8.5 g protein
Nutritional analysis provided by Bon Appétit
