This weekend I ventured out to the farmer's market despite knowing that April in Michigan doesn't offer a lot in the way of local produce. I was relieved to find that among the expected eggs, apples and frozen meat there were some fresh greens to be had. Alex and John were thrilled that the kettle corn guy was there :) The new maple syrup kettle corn was awesome!
I brought home some hunter's sausages, eggs, bread, bacon and some deliciously spicy organic Asian salad greens. When it came time to dress the greens, I was inspired by the traditional wilted spinach salad with egg and bacon and the recent Top Chef recipe for miso glazed bacon. I had my greens, local double smoked bacon, and Sleeping Bear Farms maple syrup to work with. The resulting take on a warm vinaigrette worked wonderfully with the spicy greens. Here is the recipe:
Warm Miso, Maple and Bacon Dressing with Asian Salad Greens
A new take on a warm salad dressing. Perfect on spicy or bitter salad greens.
Serves 1 as a lunch or dinner, 2 as a side
1 tablespoon shiro (white) miso
2 tablespoons brown rice vinegar (or any other rice vinegar)
1 tablespoon mirin
1 teaspoon maple syrup
a pinch of cayenne pepper
1 slice of thick cut smoked bacon
flavorful salad greens (2-3 cups)
-Wash and dry the salad greens.
-In a small bowl, mix together the miso, vinegar, mirin, maple syrup and cayenne pepper. Set aside.
-Chop the bacon into 1/2 inch lardons (I like to use kitchen shears). Cook the lardons in a small frying pan until crispy. Remove the lardons leaving the bacon grease behind.
-Add the miso mixture to the bacon grease and cook until thickened slightly (less than a minute).
-Drizzle the dressing over the greens and toss to coat. Top with the lardons and eat.