Harvest salad with gorgonzola, bacon and concord grapes
Indulge in the perfect blend of savory and sweet flavors with a harvest salad featuring creamy gorgonzola, crispy bacon, and juicy concord grapes.
Ingredients:
- 6 slices of thick-cut applewood-smoked bacon
- 1/2 cup hazelnuts
- 1 tablespoon hazelnut or canola oil
- Kosher salt
- Pepper
- 1/4 cup sherry vinegar
- 1/4 cup minced shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- Light green leaves from 2 small heads of Bibb lettuce
- 1/2 cup Concord grapes, halved and seeded
- 110g Gorgonzola dolce, crumbled
- Snipped chives, for garnish
Instructions:
- Preheat the oven to 325°. Place the bacon on a baking sheet lined with foil and bake for approximately 17 minutes, flipping once, until it is browned but still slightly soft. Afterward, transfer the bacon to paper towels to absorb excess fat, then cut it into 1-inch pieces. Keep the oven turned on.
- At the same time, lay out the hazelnuts on a baking dish and bake for around 12 minutes, until they are lightly browned and the skins begin to crack. Move the hazelnuts to a kitchen towel and rub them together to peel off the skins; allow them to cool. Chop the hazelnuts into small pieces and put them into a small bowl. Mix in the hazelnut oil and season with salt and pepper.
- In a medium bowl, combine the sherry vinegar with finely chopped shallots, lemon juice, and sugar. Slowly whisk in the olive oil until well mixed. Season the shallot vinaigrette with salt and pepper.
- In a large bowl, mix the lettuce leaves with 1/4 cup of the shallot vinaigrette and season with salt and pepper. Arrange the lettuce, bacon, chopped hazelnuts, Concord grapes, and Gorgonzola dolce on a platter or individual plates. Sprinkle with chopped chives and serve, with the extra shallot vinaigrette on the side.
Summary:
- Calories: 2685 kcal
- Fat: 260 g
- Protein: 60 g
- Carbs: 36 g
- Potassium: 1393 mg
- Magnesium: 176 mg