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Wilted Arugula Salad with a Hot Bacon Vinaigrette

Hannah
Tamed by the light sauté with bacon, this arugula salad is delicious as a side or base-add avocado and egg for a complete meal!
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Prep Time 5 minutes
Cook Time 10 minutes
Course Lunch, Salad, Side Dish
Cuisine American, French, Mediterranean
Servings 1 salad

Equipment

  • Skillet
  • Kitchen knife

Ingredients
  

  • 2 handfuls Arugula
  • 2 handfuls Mixed Greens
  • 2 pieces Bacon
  • 1/4 cup Walnuts or Pecans (I used both)
  • 2 tsp Balsamic Vinegar
  • 1 tsp Olive Oil
  • 1/2 squeezed Lemon
  • 1/4 cup Gorgonzola Cheese (or bleu cheese)

Instructions
 

  • Heat skillet and add nuts to toast. Once browned, remove and set aside.
  • Keep skillet warm and add slices of bacon (cut into 1/2 inch pieces). Do not discard liquid!
  • When bacon crisps, add balsamic vinegar, olive oil and lemon juice. Swirl to incorporate and turn heat lower. Add half of the nuts to absorb some sauce.
  • Add handfuls of arugula and stir gently to wilt.
  • Serve the contents of the skillet over a bed of mixed greens, and top with the remaining nuts and cheese. Enjoy!
    This salad is great with a hard boiled egg and avocado to make more of a cobb type entrée!
Keyword Arugula, Bacon, Blue Cheese, Gorgonzola, Keto, Low-carb, Walnuts