Peameal Bacon, Walnut & Endive Salad with Mustard Dressing

By franny-2

This sturdy salad can be put together ahead of time but do not dress until just before serving.

Ingredients

• 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
• 1 1/2 tsp (7 mL) white wine vinegar
• 1 1/2 tsp (7 mL) balsamic vinegar
• 1 1/2 tsp (7 mL) Dijon mustard
• 1/2 tsp (2 mL) maple syrup
• 3 tbsp (45 mL) olive oil
• Salt and freshly ground pepper

Preparation

Step 1

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.