Escarole Salad With Bacon Caramelized Onions And Blue Cheese Vinaigrette Recipes

Steps:

• Cook 6 diced strips bacon in a skillet; drain on paper towels. Whisk 2 teaspoons dijon mustard, 3 tablespoons red wine vinegar, 1 teaspoon honey, and salt and pepper into the drippings. Whisk in 2 tablespoons olive oil. Toss the dressing with 1 head torn escarole, some sliced radishes, shaved gouda and the bacon.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
• Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.