Escarole-Bacon Salad
- Level: Easy
- Yield: 4 servings
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
Directions
- Cook 6 diced strips bacon in a skillet; drain on paper towels. Whisk 2 teaspoons dijon mustard, 3 tablespoons red wine vinegar, 1 teaspoon honey, and salt and pepper into the drippings. Whisk in 2 tablespoons olive oil. Toss the dressing with 1 head torn escarole, some sliced radishes, shaved gouda and the bacon.