Frisée, Bacon, and Goat-Cheese Salad

Frisee, Bacon, and Goat-Cheese Salad
Melanie Acevedo

Serves 15
preparation
30
minutes
cooking
30
minutes

Ingredients

1/3
cup
pine nuts or walnuts
1/3
pound
sliced bacon
1/3
cup
olive oil
1
heaping tablespoon Dijon mustard
1
tablespoon
lemon juice
1
teaspoon
sugar
1/4
teaspoon
kosher salt
1/8
teaspoon
freshly ground pepper
1
pound
frisee, curly endive, or chicory
3
ounces
goat cheese, crumbled

Directions

  1. Toast the nuts in a large, dry skillet over low heat, stirring frequently, until golden, about 5 minutes. Remove the nuts.
  2. Cut the bacon into 1/2-inch pieces and add to the skillet. Cook over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.
  3. Whisk the oil, mustard, lemon juice, sugar, salt, and pepper in a medium bowl. Tear the frisée into small pieces and place in a serving bowl. Add the bacon, nuts, and goat cheese. Toss the salad with the dressing.

 

 

Kay Chun and Jane Kirby
November 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 83 %
  • Calcium 26 mg
  • Carbohydrate 2 g
  • Cholesterol 6 mg
  • Fat 10 g
  • Fiber 1 g
  • Iron 1 mg
  • Protein 3 mg
  • Sat Fat 2 g
  • Sodium 167 mg
What does this mean? See Nutrition 101.