Arugula Salad With Bacon, Dates, Almonds and Parmesan

READY IN: 18mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    slices bacon (Reserve 2 tablespoons drippings)
  • 8
    cups arugula (or substitute mixed greens)
  • 8
    dates (such as Medjool, pitted and sliced lengthwise)
  • 14
    cup toasted almond (1 ounce, roughly chopped)
  • 2
    ounces parmesan cheese (about 1/3 cup, cut into small pieces or slivers)
  • 1
    tablespoon balsamic vinegar
  • 1
    teaspoon Dijon mustard
  • 14
    teaspoon kosher salt
  • 18
    teaspoon black pepper
  • 1
    tablespoon olive oil
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DIRECTIONS

  • Fry the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  • Meanwhile, in a large bowl, combine the arugula, dates, almonds, and Parmesan; set aside.
  • Transfer the bacon to a paper towel-lined plate.
  • Carefully pour 2 tablespoons of the warm drippings into a small bowl. Add the vinegar, mustard, salt, pepper, and oil; whisk until combined.
  • Drizzle the warm vinaigrette over the salad and toss.
  • Divide among plates and top with crumbled bacon.
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