Peameal Bacon, Walnut & Endive Salad with Mustard Dressing

Temps des Fêtes 2011
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food and drink

BY: Lucy Waverman

This sturdy salad can be put together ahead of time but do not dress until just beforeserving. It matches beautifully with the lobster soufflés.

1 tbsp (15 mL) olive oil
8 oz (250 g) peameal bacon
2 tbsp (30 mL) butter
1 cup (250 mL) walnut pieces
1 tbsp (15 mL) brown sugar
2 heads white Belgian endive
2 heads red Belgian endive


DRESSING
1 tbsp (15 mL) chopped shallots
1½ tsp (7 mL) white wine vinegar
1½ tsp (7 mL) balsamic vinegar
1½ tsp (7 mL) Dijon mustard
½ tsp (2 mL) maple syrup
3 tbsp (45 mL) olive oil
Salt and freshly ground pepper

1 Heat olive oil in a large nonstick skillet over medium-high heat. Working in batches if necessary, add peameal bacon and sauté until golden, about 2 to 3 minutes. Let cool and cut into thin strips. Reserve.

2 Add butter to skillet over medium heat. Add walnuts and sauté for 2 to 3 minutes or until beginning to smell toasty. Add sugar and continue to cook another minute or until sugar has dissolved and coated walnuts. Let cool.

3 Slice endives and place in a bowl. Add reserved bacon and walnuts and toss together.

4 Whisk shallots, white wine vinegar, balsamic vinegar, mustard and maple syrup. Whisk in olive oil, season with salt and pepper and toss with salad.

Serves 6

What to Serve

LCBO#:441527
$9.95  
LCBO#:148007
$2.30