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Duck Bacon Salad
Indulge in Chef Jenny Chamberlain's Duck Bacon Salad, a delightful and easy-to-create dish perfect for entertaining guests.
by
Jenny Chamberlain
Ingredients
- 2 eight oz. packages duck bacon, crisp and coarsely crumbled
- 2 each, fennel, heads and stalks thinly sliced, fronds picked
- 2 cups muscat grapes, halved
- 1 medium red onion, thinly sliced
- 8 ounces arugula
- Vinaigrette:
- 1/4 cup lemon juice
- 1/2 cup extra virgin olive oil
- 1 tablespoon ginger, grated
- 4 tablespoons honey
- salt, to taste
- black pepper, to taste
- Prep time
- 20 minutes
Instructions
- For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste.
- Add all ingredients to salad bowl and gently toss in vinaigrette.
