I got the idea from an LAPD banquet that I attended on Saturday and thought it would work perfectly for the Platinum Chef Challenge #9. #9 ingredients include apples, shallots, bacon, mushrooms, and sage. This salad goes with my walnut crusted pork chops and was really delicious. I cut the apples into fancy slices to create visual appeal but it would be just as good with the apples cut into wedges.
2 Tbs and 1 tsp. red wine vinegar
1 Tbs. fresh lemon juice
3 Tbs. extra virgin olive oil
1/2 shallot, minced
pinch granulated sugar
1/4 tsp. balsamic vinegar
Salt and pepper to taste
2 slices turkey bacon
1/2 Tbs. butter
3 large button mushrooms, thinly sliced
1 large fuji apple, thinly sliced cross-wise
Arugula, about 1 cup
Coarsely chopped walnuts
1. Combine first 7 ingredients into a small bowl.
2. Cook bacon on medium-low heat until a small amount of drippings forms in the pan. Push bacon to the side and add butter to the drippings. Once butter has melted, sauce mushrooms until tender, about 4-5 minutes. You may continue to cook bacon until it is crispy if you prefer it crisper.
3. Crumble or chop bacon (depending on if you liked it crispy or soft) and add bacon and mushrooms to the vinaigrette. Save bacon drippings to make Walnut Crusted Pork recipe.
4. Place an apple slice on a plate, top with vinaigrette, then top with arugula. Place an additional apple slice on top of the arugula, followed by vinaigrette and arugula. Top with final apple slice and sprinkle with walnuts. Serve with Walnut Crusted Pork and wild rice.