Bacon Apple Salad with Bacon Vinaigrette
Serves 4
10 mins prep
15 mins cook
25 mins total
This Bacon Apple Salad with Bacon Vinaigrette is a perfect summertime appetizer or entree. Cook bacon, then set aside the fat. Roast the apple slices, then serve the crumbled bacon and roasted apples over a bed of Tuscan kale. Top with toasted almonds, then toss in homemade Bacon Vinaigrette. Perfect for cookouts, barbecues and fast weeknight dinners!
2 servings
Roasted Apples
Bacon Vinaigrette
Salad
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Roast the Apples
Preheat the oven to 450°F.
Using an apple slicer/corer/divider, prepare the apples. Place the apples on a sheet pan.
Drizzle the bacon fat over the apples, then season with pepper and cinnamon.
Roast for 10 minutes, then remove from the oven.
Turn on the broiler.
While the broiler heats, flip the apples to their other side so that both sides can brown.
Cook in the broiler for 5 minutes.
Remove from the oven, and set aside to cool.
Make the Vinaigrette
In a blender, measure out the bacon fat, vinegar, mustard and the apple slices.
Pulse until smooth.
Taste, then season with salt and pepper.
Pour into a mason jar, and set aside.
Make the Salad
Place the finely shredded kale into a large glass bowl.
Pour half the dressing on top of the kale, massaging with your hands.
Add the crumbled bacon, slivered almonds and apples.
Drizzle with the rest of the dressing and toss.
Serve immediately, and enjoy!
