Buffalo Bacon, Berry & Blue Cheese Salad with Hot Bacon Vinaigrette
A true example that yes, Buffalo Bacon does make everything taste better!
- 1 – tablespoon olive oil
- 4 – big handfuls of spinach
- 1 – cup blueberries
- ½ - cup raspberries
- ½ - cup black berries or quartered strawberries
- 4 – ounces blue cheese, crumbled
- ¼ - cup almonds, coarsely chopped or candied pecans
- Buffalo Bacon, chopped
- 2 – tablespoons olive oil
- 1 - teaspoon Dijon mustard
- ¼ – cup maple syrup
- ½ - teaspoon black pepper
- ¼ - teaspoon salt
- ¾ - cup rice vinegar
Ingredients (Serves 4):
Cut the bacon into pieces. In large heavy skillet over medium high heat, heat oil and add the cut bacon. Cook bacon until crispy, tossing during cooking process, about 7 minutes.
Remove pan from heat and transfer the bacon to a cutting board. Chop ¼ of the cooked bacon into small pieces.
Return the pan to the heat and add 2 tablespoons olive oil and the finer chopped bacon. Allow the bacon to cook for a minute or so for a little extra crispiness.
Whisk in Dijon, maple syrup, salt & pepper and rice vinegar. Stir to incorporate, scrapping up the brown bits from bottom of the pan. Heat for 1 to 2 minutes.
Place spinach in large bowl, pour hot bacon dressing over spinach and toss.
Divide spinach between four plates and top with berries, blue cheese, bacon and almonds. Drizzle with the Hot Bacon Dressing! Yes please!!!!