Shaved Fennel and Arugula Salad with Hot Bacon and Balsamic Dressing

You will need 3 small or 2 large fennel bulbs, 1/2 package of baby arugula, 1/2 c balsamic vinegar, 8 oz bacon, 1 clove diced garlic, pepper, a sprig of thyme.

Cook the bacon in a skillet and drain on paper towels. Save the bacon grease in the skillet, toss in your finely diced garlic and let it cook while the grease cools a bit. While the bacon is cooking put the arugula on a plate. Just pile it up. Cut the root ends off the fennel and the stalks, too. Then, with a nice, sharp knife, slice the fennel very thinly and pile this on top of the arugula. You can add a couple of the fennel fronds if you want. They are pretty. Pull the leaves off of a small stalk of thyme and sprinkle those over the greens on the plate.
When you are just about ready to serve the salad, heat the bacon grease again on med-high and cook the garlic until it starts to get crispy and brown. There should be no more than 1/4 c or so of bacon grease. If you have more, drain some off. Add the 1/2 c balsamic and let it reduce. Grind in a little pepper while this is bubbling. Once it’s just slightly thickened, pour the dressing into a heat-proof container. Let it cool for a couple of minutes while you crumble the bacon and artistically arrange it over the greens…or just throw it on.  Then pour the dressing over the salad and serve.

This is the epitome of the delicious, fattening salad.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
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