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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove and let drain on paper towels. Reserve 2 tablespoons of the bacon fat in the skillet.
- 2
Prepare the Vinaigrette
In the same skillet with the reserved bacon fat, add olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk until combined and warm over low heat.
- 3
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the green, purple, and white asparagus and blanch for about 2-3 minutes. Transfer to an ice bath to stop cooking, then drain.
- 4
Combine Ingredients
In a large bowl, combine the blanched asparagus, cherry tomatoes, fresh basil, and feta cheese. Pour the warm bacon vinaigrette over the salad and toss gently to combine.
- 5
Serve
Serve immediately, garnished with crumbled bacon on top.
