Mixed Greens with Pears, Bacon, Gruyère, and Mustard Vinaigrette
Mixed Greens with Pears, Bacon, Gruyère, and Warm Mustard Vinaigrette is great with lamb chops, pork chops, steak, or a hearty soup or stew.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jillhough.com.
Cooking tools:
- Pepper mill
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Wooden spoon
- Serving platter
- Plate
- Stove
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup cider vinegar, divided
- 12 cups loosely packed mixed greens (about 6 ounces)
- 4 slices thick-cut bacon, cut crosswise into 1/2-inch strips
- 1 tablespoon whole grain mustard
- 1 firm-ripe pear, thinly sliced
- 1/2 cup shaved Gruyère cheese (1 to 1 1/4 ounces)
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