BOK Executive Chef Devin Levine shares a recipe for wilted baby greens with with hot bacon dressing in a parmesan basket.

INGREDIENTS

  • 8 slices bacon, cut into ¼-inch pieces
  • ¼ cup finely chopped shallots
  • ¼ cup cider vinegar
  • ¼ cup honey
  • 2 tbl Dijon mustard
  • Heaping ¼ teaspoon salt
  • Several grinds fresh black pepper
  • 6 oz baby greens
  • 8 oz white cap mushrooms
  • ½ cup goat cheese
  • 3 hard boiled eggs, diced
  • 6 ea parmesan baskets

INSTRUCTIONS

  1. Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes, add shallots to saute until translucent.
  2. While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Add to skillet with bacon & onion and whisk to emulsify.
  3. Pour hot dressing over baby greens and toss with the mushrooms to coat evenly. Divide the salad between parmesan baskets and top with chopped egg & goat cheese, serve immediately.