Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon

This dish is a lovely combination of flavors: bitter greens, rich eggs, salty-smoky bacon, and sweet shallots.
6 SERVINGS

September 2009

INGREDIENTS

  • 1 head of escarole, torn into large bite-size pieces (about 8 cups)
  • 2 bacon slices
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1/2 cup finely chopped shallots
  • 2 hard-boiled eggs, chopped
  • 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

PREPARATION

  • Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
  • Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.