Cauliflower and Arugula Salad

READY IN: 37mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.
  • Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.
  • Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.
  • When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.
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