Roasted Radish + Arugula with Bacon VinaigretteTags: Maple Mustard Hamonizer
You can feel brighter days ahead when radishes start popping up at your local farmers markets! Like the ones we found from Small Holdings Farm. It’s usually one of the first veggies that we see of the year right after all the salad mixes.
Arugula takes on warm toppings extremely well, in our opinion. So we scored some Arugula from Streamside Farms and lightly roasted the sliced radishes with a garlic panko mixture, just enough to warm through and brown up the crunchy panko.
We had a few pieces of bacon left in the freezer from Little Dorset Farms, not enough to share for breakfast as our toddler has just discovered his love for bacon – it wouldn’t stand a chance.
So we stumbled upon this recipe that was inspired by a ‘Pancetta Vinaigrette’ from the cook book ‘Six Seasons’ by Joshua McFadden. We are so grateful they introduced this into our lives…
We incorporated our ‘Maple Mustard Hamonizer’ into the dressing and used local bacon instead of pancetta.
This may just be our new fav dressing – we even put it on our scallops from Afishionado!
Maple Bacon Vinaigrette
Make the Bacon Vinaigrette.
In a small pan, heat a glug of olive oil over medium heat and add the bacon. Stirring regularly, cook until the bacon is just beginning to crisp up. Take off the heat and wait until the mixture stops hissing. Add the garlic and shallots and stir for a few minutes, softening these added ingredients. Add the red wine vinegar, salt and Maple Mustard Hamonizer and stir. Set aside in a glass dish while you prepare your salad. It the vinaigrette starts to solidify, you can reheat it on the stove or pop in the microwave for a few seconds. Best enjoyed warm!
Preheat oven to 475 f
Slice the radishes into a small bowl and toss with the 1 tbsp of olive oil and 1 tbsp of ‘Maple Mustard Hamonizer’. Set aside.
Place a large oven safe pan over low heat, add the 1/4 cup of olive oil to the pan and add the garlic. Stir constantly for about 5 minutes, careful not to burn or allow your garlic to brown. You just want it to soften and create a lovely, garlicy aroma.
Remove from heat, stir in the bread crumbs and salt until evenly incorporated. Add your marinaded radishes and toss to coat. Place the pan in the preheated oven and cook 5 minutes, toss, and cook for another couple minutes. Keep a close eye as you want a nice brown but don’t want to burn the panko. Remove from the oven and salt to taste.
In a large bowl, lay down the arugula. Top with the still hot radish mixure and drizzle with the warm bacon vinaigrette. You may not need all the vinaigrette, so store in the fridge for about a week. I promise you’ll find more to do with it!
We had scallops with this salad and the left over bacon vinaigrette on top of those was a-mazing.
Toss all together! Enjoy!