The bacon vinaigrette can be made the day before and refrigerated.
Pickled Beet Salad with Warm Bacon Vinaigrette
Makes 6 to 10 servings
Ingredients
- 4 slices center-cut bacon, chopped
- 2 tablespoons chopped shallots
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground black pepper
- 3 tablespoons olive oil
- 4 cups fresh frisée leaves
- 1 (16-ounce) jar pickled beets, drained and chopped
- 4 ounces crumbled goat cheese
Instructions
- In a large skillet over medium heat, add bacon. Cook, stirring frequently, until crispy, about 15 minutes. Using a slotted spoon, remove from skillet and let drain on paper towels. Reserve 1½ tablespoons drippings in the skillet.
- Add shallots to skillet. Cook until just starting to soften, about 1 minute. Remove from heat. Whisk in vinegar, mustard, and pepper. Slowly whisk in oil until fully combined. Transfer to a heatproof container.
- When ready to serve, arrange frisée, beets, goat cheese, and cooked bacon on a serving platter. Serve with warm bacon vinaigrette.
