Restaurants›Blind Bob's›Bob's Signature Recipe

Bob's Signature Recipe

Inspired by Blind Bob's
Time20m
Serves4

Spring mix, sliced apple, goat cheese, bacon, red onion, seasoned roasted almonds and our house made white balsamic vinaigrette

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Ingredients

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Salad

White Balsamic Vinaigrette (house-made)

Method

Salad

1

Prepare greens and apple

Rinse and spin the spring mix dry. Place 5 cups of dry spring mix into a large salad bowl. Core the apple and thinly slice (about 1/8 inch). If desired, toss the slices in 1 teaspoon of lemon juice to prevent browning — optional. Arrange the apple slices on top of the greens.

2

Prepare onion and almonds

Peel and cut the red onion in half; very thinly slice one small red onion. Scatter the thin red onion slices evenly over the greens and apple. Roughly chop 1 cup seasoned roasted almonds and sprinkle them over the salad for crunch.

3

Add cheese and bacon

Crumble 3 ounces goat cheese over the salad in small clusters so each portion gets some. Cook 4 slices of bacon to crisp (see bacon step) and crumble or chop them; sprinkle bacon pieces evenly over the salad.

White Balsamic Vinaigrette (house-made)

4

Finely mince 1 shallot. In a small bowl or jar combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and the minced shallot.

5

Slowly whisk in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens. Alternatively, secure the jar lid and shake vigorously for 30–45 seconds.

6

Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If the vinaigrette is too sharp, add 1 tablespoon cold water to loosen and mellow it, then taste and adjust salt, pepper or honey as needed. Store until ready to dress the salad.

Bacon (quick method)

7

To cook bacon: Preheat a skillet over medium heat. Add 4 slices of bacon and cook, turning occasionally, until crisp (about 6–8 minutes depending on thickness). Transfer bacon to a paper towel–lined plate to drain and cool, then crumble. Alternatively bake at 400°F (200°C) for 12–18 minutes on a rimmed baking sheet lined with foil for easier cleanup.

Assemble and serve

8

Just before serving, drizzle about 2–3 tablespoons of the white balsamic vinaigrette over the salad (or more to taste) and gently toss to coat the greens and distribute toppings evenly.

9

Divide salad among 4 plates or bowls. Garnish with any remaining goat cheese, almonds or bacon pieces as desired and serve immediately.