Food - Warm salad

I find her books, Tender at the Bone and Comfort me with Apples, to have some of my favorite recipes. Some are very elaborate, and some are exquisitely simple like this wonderful fall salad.

It is fall and the peak of apple season, so I have taken the liberty of adding chopped Honey Crisps to this recipe, but its delectable either way. Fresh ingredients are key and all can be found at the Saratoga Farmers’ Market this week. I see it served with Eilihu lamb chops or fresh roasted herbed chicken…yummmmm.

The Salad Ingredients

1/2 olive oil

1/2 pound sliced bacon

1 cup coarsely chopped walnuts

1 clove garlic, minced

8 cups assorted bite size greens, such as curly endive, escarole, baby kale

2 tbsp. fresh lemon juice

4 oz. of fresh mild goat cheese, crumbled

2 Honey Crisp Apples, chopped small salt and pepper to taste

Directions

1.Heat the oil in a large heavy skillet over moderate heat until hot, but not smoking and cook the bacon until crisp. Remove bacon to paper towels, reserving the fat in

the skillet.

Crumble the bacon.

2. Add the walnuts and garlic to skillet and cook over moderate heat until the nuts and garlic are golden brown - do not burn. With slotted

spoon, transfer nuts and garlic to a large salad bowl and season with salt.

3. Add the greens, bacon, apples and lemon juice to salad bowl and toss.

4. Toss in the crumbled goat cheese.

5. Drizzle some of the hot drippings from the skillet over the salad and toss again, adding salt, pepper, lemon juice and hot drippings to taste.