Parmesan & Bacon Recipe

Prepare greens and tomatoes

Place 6 cups of spring mix into a large salad bowl. Rinse cherry tomatoes, drain, and pat dry; halve or quarter them if large and add to the bowl (about 1 cup).

Cook bacon

Heat a large skillet over medium heat. Lay 6 bacon slices in the skillet without overlapping. Cook, turning occasionally, until crisp (about 8–10 minutes). Remove bacon to a paper towel-lined plate to drain and cool. Reserve 1 tablespoon of bacon fat in the pan if desired for extra flavor (optional).

Crumble bacon and shave cheese

When bacon is cool enough to handle, crumble or chop into bite-sized pieces. Using a vegetable peeler or small knife, shave about 3/4 cup Parmesan (freshly shaved gives best texture) and set aside. Add bacon crumbles and half the shaved Parmesan to the bowl with the greens and tomatoes; reserve remaining Parmesan for finishing.

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a closed jar) until the dressing emulsifies and is homogenous, about 20–30 seconds. Taste and adjust seasoning to preference.

If you reserved 1 tablespoon bacon fat, add it to the dressing for extra savory flavor and whisk to incorporate; omit if you prefer a cleaner olive oil taste.

Drizzle about half of the dressing over the salad bowl and gently toss with salad tongs to coat the greens evenly. Add more dressing to taste (reserve any extra for another use).

Transfer salad to a serving platter or serve directly from the bowl. Sprinkle the remaining shaved Parmesan on top and finish with the reserved bacon crumbles. Optionally garnish with a few whole cherry tomatoes or a grind of black pepper.

Serve immediately so the bacon stays slightly crisp. Leftover dressing can be stored refrigerated up to 5 days; leftover salad components are best eaten the same day.