Photo by: Cristy Cross Photography from “The Farmer’s Table” harvest long table dinner on October 2nd at the farm.
Harvest Candied Bacon Salad (4 servings)
Bacon Vinaigrette
1 shallot minced
1/3 cup bacon renderings
1/3 cup apple cider vinegar
3 tbsp extra virgin olive oil
1 tbsp maple syrup
1 tbsp dijon mustard
Sauté shallot in bacon renderings. Mix Dijon mustard, maple syrup, shallots & bacon renderings in a bowl and whisk until homogeneous. Whisk in the remaining ingredients and season with a pinch of salt and pepper.
Salad
1/2lb Five Heart Farms bacon ends or bacon
1/4 cup maple syrup
1/4 cup brown sugar
1 head butter lettuce (washed & torn)
4-6oz goat cheese (crumbled)
4oz walnuts toasted
1 honey crisp apple or bartlett pear (thinly sliced)
Preheat oven to 350 degrees. Line a baking sheet with foil and lay a wire rack on it. Mix maple syrup and brown sugar in a bowl. Lay bacon on wire rack and rush with sugar mixture. Bake 10-15 minutes and then flip and brush the sugar mixture on the opposite side of the bacon. Continue to bake 15-20 minutes. Let cool and then chop.
Toss ingredients into a bowl and then serve.
Recipe from chef Erin Grimsley from The Farmwife Kitchen located in Friona, TX.
Enjoy!