WARM ROASTED VEGETABLE SALAD WITH BACON VINAIGRETTE

Warm Roasted Vegetable Salad with Bacon Vinaigrette image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 12

1 pound asparagus, trimmed and cut on the bias into 1/2-inch pieces
1 pound assorted-color new potatoes (about 4), cut into 1/4-inch dice
1 cup artichoke hearts, roughly chopped
1 sweet yellow onion, cut into 1/4-inch dice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Bacon Vinaigrette, recipe follows
2 tablespoons fresh basil, thinly sliced into chiffonade
1/2 pound extra-thick-cut bacon, cut into 1/4-inch strips (lardons)
Juice of 1 lemon
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed.
Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes.
Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper.
Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan.
In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired.