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Salads | |
| 4 strips bacon 1 tablespoon brown sugar 1 teaspoon steak seasoning 3 tablespoons balsamic vinegar 1 tablespoon hot honey 1 tablespoon chopped fresh parsley 1 teaspoon fresh thyme leaves Kosher salt and freshly ground black pepper 1 small red onion, very thinly sliced 1/2 pint cherry tomatoes, halved 1/2 head iceberg lettuce, cut into 4 wedges, leaving the stem intact 1/4 cup blue cheese dressing 1/2 cup crumbled blue cheese | |
| Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil. Place the bacon on the lined sheet tray. Sprinkle on the brown sugar and steak seasoning. Bake until crispy, 15 to 20 minutes. Allow to cool enough to touch, then chop into bite-sized pieces. Set aside. In a medium bowl, whisk together the balsamic and honey, parsley and thyme. Season to taste. Add the onion and tomatoes. Let sit until the tomatoes are slightly darker in color and the onions have softened slightly, 25 to 30 minutes. Place the wedges on plates. Top each with the onion and tomato mixture and any remaining liquid. Drizzle the wedges with the blue cheese dressing and top with the crumbled blue cheese and the bacon pieces. Serve immediately | |
Unrated | |
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