Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 cup extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1/2 cup finely chopped shallots
- 2 bacon slices
Preparation 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. 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. 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
Preparation 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. 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. 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
