Escarole and Bacon Salad
|Escarole heads||2 Large, washed and torn|
|Green onions||5 , thinly sliced|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Honey||1 1⁄2 Tablespoon|
1 In a large salad bowl, place escarole and onions.
2 Keep aside.
3 In a large skillet, cook bacon until crisp.
4 Remove the bacon, and reserve the drippings in skillet.
5 Crumble bacon, and sprinkle over escarole.
6 Add in the remaining ingredients to hot drippings.
7 Stir well.
8 Pour the mixture over escarole, tossing gently.
9 Serve immediately.