Endive and Watercress Salad with Bacon-Cider Dressing

By nanarose

Rozanne Gold, Cooking Light

NOVEMBER 2012

Ingredients

• 4 slices center-cut bacon
• 3 tablespoons extra-virgin olive oil
• 2 1/2 tablespoons cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 4 cups (1/2-inch) diagonally cut Belgian endive
• 3 cups chopped radicchio
• 1 cup trimmed watercress

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Combine 2 teaspoons drippings, oil, and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add remaining ingredients; toss well. Sprinkle with chopped bacon.