Fall Salad with Warm Bacon Dijon Dressing
The ideal fall salad from 417 Magazine's Cooking Class with Executive Chef Howard Snitzer of Level 2 Steakhouse in Branson.
From 417 Magazine's Cooking Class with Executive Chef Howard Snitzer of Level 2 Steakhouse in Branson.
Paired with St. Christopher Gewurztraminer
Ingredients for the dressing
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
Salt and pepper to taste
3 tablespoons warm bacon fat
Ingredients for the salad
4 ounces baby spinach, washed and spun
0.75 ounces Grumpy Goat cheese (or another semi-firm ripened goat cheese or similar cheese)
1 black Mission fig, quartered (or use dried black figs, cut in half)
½ red pear, diced into ½-inch slices
Mix mustard, vinegar and salt and pepper in a blender. Add the warm bacon fat until just emulsified. Taste and adjust seasoning, then set aside. Place all salad ingredients in a large stainless bowl and pour on the dressing. Toss and serve.