Duck Bacon Salad

Name: Duck Bacon Salad
Prep time: 20 min
Ingredients: 2 eight oz. packages duck bacon, crisp and coarsely crumbled; 2 each, fennel, heads and stalks thinly sliced, fronds picked; 2 cups muscat grapes, halved; 1 medium red onion, thinly sliced; 8 ounces arugula; Vinaigrette:; 1/4 cup lemon juice; 1/2 cup extra virgin olive oil; 1 tablespoon ginger, grated; 4 tablespoons honey; salt, to taste; black pepper, to taste

Indulge in Chef Jenny Chamberlain's Duck Bacon Salad, a delightful and easy-to-create dish perfect for entertaining guests.

by Jenny Chamberlain

Ingredients

2 eight oz. packages duck bacon, crisp and coarsely crumbled
2 each, fennel, heads and stalks thinly sliced, fronds picked
2 cups muscat grapes, halved
1 medium red onion, thinly sliced
8 ounces arugula
Vinaigrette:
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon ginger, grated
4 tablespoons honey
salt, to taste
black pepper, to taste

Prep time: 20 minutes

Instructions

For vinaigrette, add lemon juice, honey and ginger to a medium size bowl. Whisk consistently while slowly drizzling the olive oil. Season with salt and black pepper to taste.
Add all ingredients to salad bowl and gently toss in vinaigrette.

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