Blue Cheese Chop Salad and Bacon

Have you ever had a salad you only can’t stop thinking about?

Last weekend, a regular at dinner and I took our girls to dinner at Black Rock. If you’ve never heard of it, it’s known for your choice of steak coming out on a hot (755°) “volcanic sizzling rock” that you yourself cook to perfection. It’s an experience and the steaks are pretty darn good too. Normally, I would order the filet, but the blue cheese chop salad was calling my name. So I got that instead and added grilled chicken to it.

It was striking! Mixed greens dressed with blue cheese dressing and topped with a plethora of toppings. But the go-to unexpected part was the balsamic glaze drizzled over top. It add a touch of sweetness that truly works with the funkiness of the blue cheese and the smoky bacon. 10 out of 1o recommend.

So naturally, I went home and made it and ate it all week long.

To cook this Bacon and Blue Cheese Chop Salad Gather:

• blue cheese dressing – I used my this dish, however use what you like!
• candied pecans – Again, I made my own, however store bought is fine too.
• salad greens – In this method, I combine butter lettuce and a mix of spinach and baby lettuces.
• bacon – I like center cut bacon but use what you like.
• cherry tomatoes – Or substitute with grape tomatoes.
• red onion – Thinly sliced and, this part is optional, soaked in ice water to remove some of the strong bite.
• blue cheese – Freshly crumbled is dependable.
• crispy fried onions – From-scratch or store-bought. I like the Fresh Express brand.
• balsamic glaze – Use from-scratch or store-bought.

Make The blue Cheese dressing:

Or don’t! This is a judgement free zone and if you want to buy your salad dressings, that’s up to you! However if you’re looking to make your own blue cheese dressing, I highly recommend this greek yogurt blue cheese version!

Make The Candied Pecans:

In a small skillet, measure and add in 3 tablespoons dark brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine salt, 1 tablespoon water, 1/4 teaspoon vanilla. Stir and bring to a bubble over medium heat.

Stirring often, let it bubble for 1 minute.

Add in 3/4 chopped pecans and stir often for 2 more minutes.

Transfer to a parchment lined sheet pan or plate to cool. Break apart before serving.

In a mixing bowl combine lettuces and add desired amount of dressing.

Toss until lightly coated, or coated to your preference.

Divide among bowls, and top each bowl with 1 ounce chopped cooked bacon and candied walnuts, 1/2 ounce of crumbled blue cheese and desired amount of sliced red onions and tomatoes. Lastly, top with 1-1/2 tablespoons crispy fried onions, some of the candied pecans and drizzle with balsamic glaze.

Perfection.

Enjoy! And if you give this Bacon and Blue Cheese Chop Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!