INGREDIENTS
• 6 sliced bacon, chopped
• 3/4 cup chopped red onion
• 1/2 cup red vinegar
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 9 cups lightly packed fresh arugula
• 3 ripe fuyu persimmons, peeled and cut into wedges
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped toasted pecans
INSTRUCTIONS
• In a medium skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in skillet.
• Add onion to skillet - cook until softened and light brown, 2-3 minutes. Stir in vinegar, sugar, salt, and pepper; cook for one minute. Remove from heat.
• Divide arugula and persimmon among 6 salad plates. Pour hot vinegar mixture over salads. Top with BACOOOOON, cheese, and pecans. MMMMMMMMMM
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