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Bacon and Goat Cheese Salad




Source of Recipe


Atkins Nutritionals, Inc.


List of Ingredients




Salad:
6 slices bacon, cut into 1-inch pieces
4 cups romaine lettuce, torn into bite-size pieces
2 cups frisée or curly endive, torn into bite-size pieces
3 tablespoons snipped fresh chives
1 1/2 slices Atkins BakeryTM Ready-to-Eat Sliced Country White bread, torn into 2-inch chunks
8 ounces goat cheese, cut into 6 pieces
1 egg, beaten


Dressing:
2 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon pepper


Recipe



1. For the salad: In a large nonstick skillet, cook bacon over medium heat 6 to 7 minutes, turning once, just until crisp. Transfer with a slotted spoon to paper towels. Reserve 1 tablespoon of bacon drippings.
2. In a large bowl, combine romaine, frisée and chives; set aside.
3. In a food processor or blender, process bread to make crumbs; spread crumbs on a plate. Place goat cheese slices cut-side down on work surface and press lightly to flatten. Dip in egg; let excess drip off. Place in crumbs and coat evenly and completely.
4. Wipe out same skillet with a paper towel; add oil and heat over medium heat. Add goat-cheese patties and cook until browned, about 2 minutes per side (reduce heat if browning occurs too fast or cheese is melting). Transfer to a plate lined with paper towels. Remove skillet from heat.
5. For the dressing: Add reserved bacon drippings, olive oil, vinegar, mustard and pepper to skillet. Whisk to combine. Add warm dressing and bacon to bowl with lettuce. Toss to combine. Arrange salad on individual serving plates and top with goat cheese.