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We were excited to get together with friends the night after Halloween. I made an appetizer and this Bacon, Mushroom and Blue Cheese Salad, and my husband served short ribs he had been simmering all day. I determined I wouldn’t make a dessert and it may be the first time ever, in all my years of entertaining that I haven’t ended the meal with something sweet. We were all still so sugared up after all the candy from the night before, that no one missed it in the slightest – not even the kids asked about a sweet treat.


greens with bacon and mushrooms

4 slices of thick cut bacon, cut into 1 inch pieces

1 red onion, sliced 1/4 inch thick

1/2 pound crimini mushrooms, cut in half

1 clove garlic, minced

1/4 cup red wine vinegar

2 teaspoons sugar

1 teaspoon Dijon mustard

1/4 cup olive oil

salt and freshly ground black pepper

8 ounces of arugula

1/2 cup crumbled blue cheese

Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper-towel lined plate.

Cook onion in the same skillet, stirring occasionally, until crisp, 6 to 8 minutes, transfer to the same plate as the bacon. Repeat with mushrooms. Remove skillet from heat. Add garlic, vinegar, sugar, and mustard, scraping up browned bits. Whisk in oil, season dressing with salt and pepper.

Toss arugula, warm dressing, bacon, onion, and mushrooms in a large bowl, season with salt and pepper and top with cheese.


Recipe adapted from Bon Appetit, October 2013