Devils On Horseback Recipe

Prep and roast croutons

Preheat oven to 375°F (190°C). Toss bread cubes with 3 tbs olive oil, smoked paprika, garlic powder, sea salt and black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake 12–15 minutes, tossing once halfway, until golden and crisp. Remove and cool; set aside.

Assemble and cook bundles

Preheat oven to 400°F (200°C) if not already hot from croutons. If using soft goat cheese or blue cheese, fill each pitted date or plum with about 1/4 tbs cheese. Wrap each filled fruit with one half slice of bacon (or a full slice for large fruit), securing with a toothpick. Place on a wire rack set over a baking sheet lined with foil. Bake 12–18 minutes, rotating once, until bacon is crisp and fruit is warmed and caramelized. Remove and drain briefly on paper towel.

Blend dressing

In a small blender or food processor combine white miso, mayonnaise, lemon juice, soy sauce, minced anchovies, smashed garlic, Dijon mustard and black pepper. Pulse until smooth. With motor running, drizzle in 3 tbs olive oil until emulsified. If dressing is too thick, add water 1 tbs at a time to reach a pourable consistency (about 1–2 tbs). Taste and adjust: add more lemon for brightness, miso for saltiness, or a pinch of sugar if overly tangy.

If your almonds are not already smoked, toast them in a dry skillet over medium heat 3–5 minutes until fragrant, turning frequently; for a smoky note, add 1/4 tsp smoked paprika while toasting. Remove from heat and cool slightly.

Place 6 cups of BeatBox Greens in a large mixing bowl. Add about half of the dressing (start with 1/2 cup), then toss gently but thoroughly to coat leaves evenly. Add more dressing to achieve desired coverage — aim for glossy, not swimming.

Transfer dressed greens to a serving platter or divide among 4 plates. Distribute spiced croutons over the greens, sprinkle smoked almonds and 3/4 cup finely grated Pecorino evenly over the salad.

Top each salad with 3 warm Devils on Horseback (12 total serves 4). Finish with Pecorino shavings and a light sprinkle of flaky sea salt. Serve immediately so bacon bundles stay crisp and croutons remain crunchy.