Recipe information
Total Time
35 minutes
Yield
6 Servings
Ingredients
1
head of escarole, torn into large bite-size pieces (about 8 cups)
2
bacon slices
¼
cup extra-virgin olive oil
3
tablespoons white balsamic vinegar
½
cup finely chopped shallots
2
hard-boiled eggs, chopped
1
5.5-ounce log soft fresh goat cheese, coarsely crumbled
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Preparation
Step 1
Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
Step 2
Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 210.2 %Calories from Fat 75.0 Fat (g) 17.5 Saturated Fat (g) 5.9 Cholesterol (mg) 76.8 Carbohydrates (g) 4.6 Dietary Fiber (g) 2.6 Protein (g) 8.5