A Escarole, Apple, and Bacon Salad with Aged Gouda salad is a great dish for a light evening meal that is a little different. Fresh escarole topped with crisp apples and bacon is an easy dish to prepare when you want to spend less time in the kitchen and more time on other things.
Escarole, Apple, and Bacon Salad with Aged Gouda
- 1 small head escarole, cored and sliced crosswise 1/2 inch thick (about 8 cups)
- 2 Tbs. extra-virgin olive oil
- 2 Tbs. sherry vinegar
- 1 Tbs. pure maple syrup
- 1 Tbs. Dijon mustard
- 4 slices (4 to 5 oz.) thick-cut smoked bacon, each slice cut into 8 pieces
- 1 large crisp apple, quartered and cored, each quarter sliced into 4 wedges
- 3 oz. extra-aged Gouda, coarsely grated (about 1 cup)
- Kosher salt and freshly ground black pepper
- Put the escarole in a large bowl.
- In a small bowl, whisk the oil, vinegar, maple syrup, and mustard.
- Cook the bacon in a 12-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 4 to 5 minutes.
- Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- Pour off the bacon fat, leaving a film in the skillet.
- Add the apple, cover the skillet, and cook, undisturbed, until browned, about 3 minutes.
- Flip each slice, cover, and cook until browned, another 3 minutes.
- Uncover and add the vinaigrette. Cook, gently swirling the pan to coat the apples, until hot.
- Scrape the apples over the escarole.
- Add the bacon and cheese, and toss.
- Season to taste with salt and pepper, and serve immediately.