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.