Are you tired of the same old, boring salads? It’s time to add a burst of flavor to your plate with our delicious Arugula Salad with Warm Bacon Vinaigrette and Goat Cheese. This mouthwatering dish combines the peppery goodness of arugula with the savory allure of bacon and the creamy richness of goat cheese. Not only is it a treat for your taste buds, but it’s also an excellent choice for a healthy meal.
Arugula Salad with Warm Bacon Vinaigrette is a warm and savory meal start. I first tried this when It caught my eye in The Southern Living Party Cookbook: A Modern Guide to Gathering. This will be on my menu for my fall dinner parties. Gathering friends and family around and feeding them – that’s my favorite thing to do.
The cookbook is beautifully shot and filled with party menus like Tailgate, Summer Nights, Sip and See, and a Bridal Tea. This is an update of the top-selling Southern Living cookbook from the 70’s. Elizabeth Heiskell did a lovely job of putting a modern twist on classic Southern recipes.
- Arugula – a nutrient-packed leafy green that adds a delightful peppery flavor and provides essential vitamins and minerals. It’s rich in vitamins A, C, and K, calcium, and folate. The distinct taste of arugula will be the perfect base for our salad.
- Bacon – The crispy bits bring a savory punch to this salad. Its smoky notes complement the arugula’s peppery bite, creating a harmonious flavor profile. I like using nitrite free bacon.
- Goat Cheese – Creamy, tangy, and luxurious goat cheese adds a decadent touch to our salad. It balances the saltiness of the bacon, and the warm vinaigrette melts it just a bit.
- Red Wine Vinegar – adds a nice tang to the vinaigrette.
- Olive Oil – I have been using California cold-press olive oils recently
- Dijon mustard
How To Make Arugula Salad with Warm Bacon Vinaigrette
- Begin by rinsing the arugula leaves under cold water and gently patting them with paper towels.
- Cook the Bacon: In a skillet over medium heat, cook it until it’s crispy. Once done, remove it from the pan and place it on paper towels to remove excess grease. Crumble the bacon into small pieces.
- Place shallots in the pan and saute in the bacon drippings.
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Add to the pan with the shallots and whisk together.
- In a large bowl, toss the arugula with the warm bacon vinaigrette. Make sure each leaf is coated with the dressing.
- Add the Bacon and Goat Cheese: Sprinkle the crumbled bacon and goat cheese over the dressed arugula.
- Not a fan of arugula? You can substitute spinach.
- If you want, try blue cheese or gorgonzola for a more robust, more pungent flavor.
- Sliced pears would be an excellent addition and pair well with the flavors.