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Pear, Arugula and Padron Salad with a Warm Bacon Vinaigrette Recipe

Pear, Arugula and Padron Salad with a Warm Bacon Vinaigrette

Arugula is the perfect addition to any salad. This peppery little green can be eaten raw, sautéed, or steamed. Arugula is a great source of vitamin A, vitamin C, vitamin B6, fiber and potassium. 

Check out this delicious recipe from our friends at the Peachtree Road Farmers Market.

Ingredients

  • 1 pound arugula, washed
  • 1 pear sliced thin
  • 4 padron peppers (shishito peppers), sliced thinly
  • 6 ounces fresh Brebis cheese
  • 8 ounces bacon ends, cut into large dice
  • 1 tablespoon mustard
  • 1/4 cup champagne vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh thyme
  • Salt and pepper

To make the vinaigrette:

Render the bacon until it is crispy but still chewy. Save bacon drippings.

In a separate bowl combine mustard, vinegar, fresh thyme and seasoning. Whisk in warm bacon drippings followed by extra virgin olive oil.

For the salad:

Toss arugula with peppers, pears and vinaigrette, being careful not to overdress the salad. Crumble Brebris cheese on top of salad and garnish with crispy bacon.

For more great recipes, click here

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