DUCK BACON SALAD
by Jenny Chamberlain
Our Chef, Jenny Chamberlain, suggests this Duck Bacon Salad — a simple dish to put together for entertaining guests.
YIELD: 6-8 SERVINGS
2 eight oz. packages duck bacon, crisp and coarsely crumbled
2 each, fennel, heads and stalks thinly sliced, fronds picked
2 cups muscat grapes, halved
1 medium red onion, thinly sliced
8 ounces arugula
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon ginger, grated
4 tablespoons honey
salt, to taste
black pepper, to taste
For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste.
Add all ingredients to salad bowl and gently toss in vinaigrette.
Prep Time: 20 minutes