Book your group cooking class
Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.
APPLE, BACON AND BLUE CHEESE SALAD
Give your green salad a touch of decadence with some salty bacon and blue cheese. The dressing is made with bacon fat and honey for a rich boost of flavour.
Yield: Serves 6.
July 02, 2019
APPLE, BACON AND BLUE CHEESE SALAD
Ingredients
- 1 cup diced bacon
- 2 tbsp apple cider vinegar
- 1 tbsp finely chopped shallot
- 1 tbsp whole grain mustard
- 1 tsp chopped fresh rosemary
- 1 tsp liquid honey
- 1 pkg (5 oz/142 g) mixed greens
- 1 red apple, cored and thinly sliced
- 1/2 cup crumbled blue cheese
- 1/3 cup hazelnuts, toasted, skinned and chopped
Directions
- Sauté bacon in a medium non-stick frypan over medium heat until browned and crisp. Remove from heat. Remove bacon with a slotted spoon; drain bacon on paper towels and set aside. Drain off and reserve 1/4 cup fat from frypan; cool slightly.
- To prepare dressing, whisk together vinegar, shallot, mustard, rosemary and honey until combined. Gradually whisk in reserved 1/4 cup fat until blended.
- Combine greens, apple, cheese, hazelnuts and bacon in a bowl. Add dressing and toss to coat. Serve immediately.
Nutritional analysis per serving:
265 calories, 22.2 g fat, 8.8 g protein, 8.6 g carbohydrate, 1.9 g fibre, 445 mg sodium
Tip:
To remove skins from hazelnuts, wrap hot toasted hazelnuts in a clean tea towel and let steam for 5 minutes. Roll the enclosed hazelnuts back and forth on a hard surface to separate them from their skins.