by MrsWheelbarrow
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my 68 recipes »
MrsWheelbarrow's Notes:
Expand3 cups lamb's lettuce, cleaned and stemmed Ask a question about this ingredient
1/2 cup fresh bacon lardons Ask a question about this ingredient
2 apples, your favorite variety, cubed Ask a question about this ingredient
1/2 cup crumbled creamy bleu cheese - Maytag Blue is a favorite Ask a question about this ingredient
1/2 cup black walnuts, chopped Ask a question about this ingredient
1/2 cup dried cranberries or tart cherries Ask a question about this ingredient
1/2 cup fruity olive oil Ask a question about this ingredient
1/2 cup light (clover, wildflower) honey Ask a question about this ingredient
1/4 cup (scant) sherry vinegar Ask a question about this ingredient
1 tablespoon poppy seeds Ask a question about this ingredient
1 tablespoon sesame seeds, toasted Ask a question about this ingredient
Salt & Pepper, to your liking Ask a question about this ingredient
Blanch the lardons for a minute or two, drain on paper towels. This will help them crisp up. Saute the lardons until crispy. Drain on paper towels.
Ask a question about this stepMix up the oil, vinegar, honey and seeds in a jar. Shake it up.
Ask a question about this stepMake a fluffy bed of mache. Sprinkle the bacon, apple and cheese around. Top with walnuts and dried cranberries.
Ask a question about this stepDrizzle the dressing all over the salad.
Ask a question about this stepDream of summer.
Ask a question about this step
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
