Ingredients
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1/3 lb bacon (cooked, see below ~ reserve 2 tablespoons bacon fat)
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2 cups spring greens
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1/4 cup water
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3 garlic cloves (finely minced)
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2 tablespoons fresh lemon juice
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1 teaspoon sugar
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1/16 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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2 tablespoons flat leaf parsley (chopped)
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4 tablespoons gorgonzola
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2 avocados (firm-ripe, pitted, peeled, and each cut into 4 to 6 wedges)
Instructions
- Fry bacon in a large skillet; drain on paper towels ~ reserve 2 tablespoons bacon fat.
- Heat reserved bacon fat over medium heat. Add garlic, 1â„4 cup water (carefully, because it will sputter a little), the lemon juice, sugar, salt, and pepper, and simmer 1 minute, stirring constantly.
- Stir in parsley and crumble in bacon. Cool slightly.
- Prepare individual salad plates with about 1/2 cup spring greens on each plate; top with avocado wedges.
- Immediately spoon a small amount of vinaigrette over avocado wedges on each plate ~ top each plate with 1 tablespoon Gorgonzola, and serve.