Bacon-Blue Cheese Salad With White Wine Vinaigrette

By Tufgrlz

Impress guests with simple-to-prepare Bacon-Blue Cheese Salad with White Wine Vinaigrette.

Ingredients

• 2 tablespoons chopped pecans
• 2 medium cucumbers, peeled
• 3 cups mixed baby greens
• 2 cooked thick-cut bacon slices, halved
• 1/3 cup shredded or matchstick carrots
• 1/4 cup crumbled blue cheese
• Salt and freshly ground pepper to taste
• White Wine Vinaigrette
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1/2 cup olive oil
• Salt and freshly ground pepper to taste

Preparation

Step 1

1. Place chopped pecans in a single layer in a shallow pan.

2. Bake at 350º for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool.

3. Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core.

4. Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings. Wrap evenly with remaining cucumber slices. Stand rings upright on 4 serving plates.

5. Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with 1 Tbsp. White Wine Vinaigrette, and serve with remaining vinaigrette.


White Wine Vinaigrette

1. Whisk together 1/4 cup white wine vinegar and next 3 ingredients until blended. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk in salt and pepper to taste. Store in the refrigerator in an airtight container up to 1 week.