The Best Salad You'll Ever Have

If you haven't purchased the September issue of Bon Appetit, stop what you're doing now and RUN to the magazine stand. I'm absolutely obsessed with this issue, filled with bacon, figs and goat cheese, and have made probably 6 recipes (and actually following them too!) already.

My absolute favorite has to be the Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs and Bacon, which I actually made twice this week. A sort of spin on cobb salad, this salad is SUCH a treat. If you can't find escarole, substitute any leafy green of your liking. For the exact recipe, check the link above. My version includes more bacon than what Bon App called for :) Because of that, I reduced the amount of oil added to the dressing since there were additional bacon drippings.

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

2 heads of escarole, torn into large bite-sized pieces (about 8 cups)
5 bacon slices
1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/2 cup finely chopped shallots
2 hard-boiled eggs, chopped
1 5.5-ounce log soft fresh goat cheese, crumbled

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.

I served the salad as a side to the Pineapple-Glazed Pork with Chiles and Lime- also delicious! Another recipe that I followed, two in one night- crazy!

Pineapple-Glazed Pork with Chiles and Lime

1 cup pineapple juice, divided
3/4 cup sugar
2 tablespoons coarsely chopped seeded red jalapeño chiles
3/4 teaspoon ground allspice
2 tablespoons fresh lime juice
2 3/4-pound pork tenderloins
Chopped fresh cilantro

Preheat oven to 500°F. Bring 3/4 cup pineapple juice and sugar to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Cover; boil until syrup is deep brown, checking frequently to prevent burning, about 8 minutes. Remove from heat. Immediately swirl in remaining 1/4 cup pineapple juice, chiles, and allspice. When bubbling stops, whisk in lime juice and season with salt and pepper. Pour 1/4 cup glaze into small bowl and reserve.

Line baking sheet with foil; place rack in center of sheet. Sprinkle pork with salt and pepper; place on rack. Brush with glaze from saucepan. Roast until thermometer inserted into center of pork registers 145°F, brushing occasionally with glaze from saucepan, about 15 minutes. Slice pork. Drizzle with reserved glaze and sprinkle with cilantro.