ROMAINE SALAD WITH BACON FAT DRESSING

Romaine Salad with Bacon Fat Dressing image

Provided by Molly Yeh

Time 30m

Yield 4 servings

Number Of Ingredients 9

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8 slices thick-cut bacon
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
Freshly ground black pepper
2 hearts of romaine, halved
4 ounces blue cheese
1/2 cup dried cherries
Kosher salt

Steps:

Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.