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Author Notes: Somehow, having one bright, crisp, cool salad serves to complement all the special and delicious but unusually heavy components of a Thanksgiving dinner. —Margaret Waters
- 1 small head of romaine, chopped
- 2 loose handfuls kale, chopped fine
- 1.5 fennel bulbs, outer layers discarded, halved lengthwise and cut into half moons
- 2 slightly crisp pears, peeled and sliced
- 6 crisp slices thick cut bacon,
- 1/2 cup crumbled blue cheese
- 1/3 cup chopped toasted hazelnuts (optional)
- 1/4 cup good apple cider vinegar
- 2 medium sized shallot, chopped fine
- 1 teaspoon sea salt
- 2 teaspoons good dijon mustard
- 1 teaspoon honey
- 2/3-3/4 cups olive oil
- 1. First, make the vinaigrette. Add vinegar to finely chopped shallot and salt, stir, and let sit for at least 30 minutes to 'cook' the shallot. Add dijon and honey and shake or stir well to combine ingredients. Finally, add the olive oil and shake or stir well to emulsify. This may well be more dressing than you need for the salad. 2. Make sure that salad greens are perfectly dry and very cold. Add fennel, pear, bacon, and blue cheese and toss well. Add dressing and toss again. Sprinkle hazelnuts on top
- This recipe was entered in the contest for Your Family's Best Thanksgiving Recipe