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
Ingredients
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1
small head of romaine, chopped
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2
loose handfuls kale, chopped fine
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1.5
fennel bulbs, outer layers discarded, halved lengthwise and cut into half moons
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2
slightly crisp pears, peeled and sliced
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6
crisp slices thick cut bacon,
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1/2 cup
crumbled blue cheese
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1/3 cup
chopped toasted hazelnuts (optional)
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1/4 cup
good apple cider vinegar
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2
medium sized shallot, chopped fine
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1 teaspoon
sea salt
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2 teaspoons
good dijon mustard
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1 teaspoon
honey
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2/3-3/4 cups
olive oil
Directions
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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
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