Arugula-Asparagus Salad with Warm Bacon Citrus Dressing

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Light seasonal greens blessed with warm bacon dressing fresh from the farm.


  • 1 pound arugula leaves, washed and patted dry
  • 12 pound asparagus spears, lightly steamed and cut into 1/2\" pieces
  • 5 Organic Prairie Uncured Hardwood Smoked Bacon strips
  • 2 tablespoons organic orange juice
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 13 teaspoon sea salt (or to taste)
  • 14 teaspoon black pepper (or to taste)


Cut arugula greens into 1 1/2-inch lengths and transfer to a large bowl.

In a steamer set over boiling water, steam asparagus, covered, until just crisp-tender, about 1 to 2 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.

Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.

Whisk together finely chopped shallots, orange juice, balsamic vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

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