Salad With Avocado, Tomatoes, Bacon, And Roquefort

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

5 slices bacon, cut into 1⁄2-inch pieces
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
Salt and pepper
6 ounces cherry tomatoes, halved
1 avocado, halved, pitted, and cut into 1⁄4-inch pieces
6 ounces (6 cups) baby arugula
1 head Boston or Bibb lettuce (8 ounces), torn into bite-size pieces
3 scallions, green parts only, sliced thin
6 ounces Roquefort cheese, crumbled (1-1⁄2 cups)

Instructions

  1. Cook bacon in 10-inch skillet over medium heat until browned and crisped, 5 to 7 minutes; transfer with slotted spoon to paper towel–lined plate and set aside.
  2. Whisk vinegar, oil, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in small bowl until combined.
  3. In medium bowl, toss tomatoes and avocado with 1 tablespoon vinaigrette; let sit 5 minutes.
  4. Toss arugula, lettuce, and remaining vinaigrette in large bowl; season with salt and pepper to taste. Divide greens among individual plates; top each with portion of tomato mixture, then sprinkle with portion of bacon, scallions, and Roquefort. Serve immediately.

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