Salad Recipe

Prepare bacon

Heat a large skillet over medium heat. Add the 6 slices of bacon in a single layer and cook, flipping occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate to drain and cool. When cool, chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat in the skillet (optional) and discard the rest, or blot excess grease with paper towel.

Prepare vegetables

While the bacon cooks, core and dice the 3 medium tomatoes into roughly 1-inch pieces. Peel the red onion, cut in half, and thinly slice one half into half-moons (use the other half for another use or finely dice if you prefer smaller pieces). Place the 5 cups of mixed salad greens in a large salad bowl and set aside.

Make the dressing

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously (or shake in a sealed jar) until emulsified and smooth. Taste and adjust seasoning: add up to 1/4 tsp more salt or 1/2 tsp more honey if desired.

Assemble salad

Add the diced tomatoes, thinly sliced red onion, 1.5 cups croutons, and the chopped bacon pieces to the bowl with the greens. Grate or crumble 3 oz white cheddar over the top (about 3/4 to 1 cup grated, depending on packing).

Dress and toss

Pour about half of the dressing over the salad and toss gently to coat the ingredients evenly. Taste and add more dressing as needed (you may not need all). If you reserved 1 tablespoon bacon fat and want extra flavor, whisk it into the dressing before adding. Finish with an extra pinch of salt and a grind of black pepper if desired.

Serve

Divide the salad among 4 plates or bowls and garnish with any remaining croutons and a sprinkle of additional grated white cheddar. Serve immediately so croutons stay crisp.