Here is her warm salad for the end of summer. If you don’t have a garden, your
local farmer’s market can supply the fresh ingredients. We cannot resist
bacon, cheese and nuts.
1/3 cup olive oil
1/2 pound sliced bacon-we like applewood
1 cup coarsly chopped walnuts
1 clove garlic, minced
8 cups assorted bite-size greens, such as curly endive, escarole, or baby kale.
2 tablesoons fresh lemon juice, or to taste
4 ounces fresh mild goat cheese, crumbled
Salt and paper
Heat oil in large heavy skillet over moderate heat until hot but not smoking.
Cook the bacon, turning occasionally until crisp.
Use tongs to transfer the bacon to paper towells to drain.
Crumble the bacon.
Add walnuts and garlic to skillet and cook until golden.
With slotted spoon transfer walnuts to a large bowl and season with salt. We like ground kosher or sea salt.
Add greens, bacon, lemon juice and goat cheese and toss.
Drizzle some of the hot drippings from the skillet over the salad and toss again.
Add salt, ground pepper, drippings and lemon juice to taste.
As usual we tweeked this savory salad with a few leaves of baby spinach with our field greens.