As soon as I opened my latest issue of Food Network Magazine, I was excited to try this recipe. It worked out great, as I have a ton of fancy cheeses leftover from my sister-in-law’s baby shower, and I need to use it up before they go bad. The only change I made was to use canned mandarin oranges rather than segmenting fresh whole oranges, as, to be honest with you, I was just too lazy to worry about segmenting oranges when I have canned ones in the house. Yes, even I like short cuts. With that slight change, this turned out to be a very quick weeknight dinner, even when you add in the time it took to whip up some corn muffins to go along side.
- 6 slices Thick-cut Bacon
- 1 clove Garlic, coarsely chopped
- Kosher salt
- 2 Tbsp Red Wine Vinegar
- Black Pepper, freshly ground
- 1/3 cup Extra-Virgin Olive Oil
- 1 medium Bunch Watercress, tough stems removed
- 1 cup Fresh Parsley Leaves
- 1 small head Escarole, outer leaves removed, torn
- 1 can Mandarin Oranges, drained
- 1/3 cup Toasted Hazelnuts, roughly chopped
- 1/3 cup Dried Dates, roughly chopped
- 1/3 cup Blue Cheese, crumbled
- Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
- Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife.
- Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil.
- Add the watercress, parsley and escarole and toss to coat. Just before serving, add in the crumbled bacon, oranges, hazelnuts, dates and blue cheese.