Romaine Lettuce Salad with Hot Bacon Dressing

By pjones-2

Ingredients

• Large bunch of Romaine Lettuce cut-up in pieces
• large red apple (such as Honeycrisp), thinly sliced
• 5 smoked bacon slices, cut into 1/2-inch pieces
• 1/2 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 2 teaspoons honey
• 1/2 teaspoon ground black pepper
• 1 cup thinly sliced red onion
• 1/2 cup olive oil
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon sugar

Preparation

Step 1

1. Cut Romaine lettuce in bite-size pieces, and place in a large bowl. Add apple slices.

2. Place bacon in a single layer in a large cold skillet. Cook bacon over medium heat 4 to 5 minutes on each side or until crisp. Remove bacon, reserving drippings in skillet. Add cooked bacon to Brussels sprouts mixture.

3. Add vinegar to skillet, and bring to a boil over medium heat, stirring to loosen browned bits from bottom of skillet. Boil 1 minute or until reduced to about 1/3 cup, stirring occasionally.

4. Stir in mustard and next 4 ingredients. Add oil in a slow steady stream, stirring constantly, until blended. Remove from heat, and stir in lemon juice and sugar. Pour hot dressing over Brussels sprouts mixture; toss. Season to taste with salt and pepper; serve immediately.