Cooking Corner: Baby Mesclun Field Greens With Hot Bacon Dressing

In today's cooking corner Chef Devin Levine from the Cox Business Convention Center shares a recipe for Baby Mesclun Field Greens with hot bacon dressing.

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Ingredients:

8 ounces - Baby Field Greens

2 large - Boiled Eggs, chopped

8 pieces - Thick-Sliced Bacon, chopped

2 tablespoons - Olive Oil

¼ cup- Red Wine Vinegar

1 teaspoon - Sugar

1 tablespoon - Dijon Mustard

4 large - White Mushrooms, sliced

¼ cup - Red Onion, thinly sliced

½ cup - Goat Cheese, crumbled

Kosher salt and ground black pepper to taste

Method:

Heat large non-stick skillet over med-high heat; add bacon & oil and lightly brown; add mushrooms and onions and continue to cook; add red wine vinegar, sugar & Dijon and stir to combine, adjust seasoning to taste.

In large bowl place the lettuce and chopped eggs; pour hot bacon over all and toss to combine; sprinkle with crumbled goat cheese and serve immediately.