Bacon and Grapefruit Salad - June 28, 2011

Here is the second iteration of the bacon jam. Nick and I used some of our lovely CSA greens which included the remainder of our arugula, mixed with some of our salad greens (complete with spicy nasturtiums!). I sectioned a grapefruit and reserved the juice, which I mixed with about three tbsp of bacon jam that I had reheated in the microwave. This made for a delicious dressing for our greens. I poured the grapefruit-bacon dressing over the greens and tossed to coat, adding some freshly ground pepper and a wee bit of salt (not much, though...the bacon already adds some saltiness). The greens wilted slightly from the heat in the dressing. We topped the greens with the grapefruit sections, toasted hazelnuts, and another dollop of bacon jam, for good measure. The flavor combinations in this salad were amazing. Bitterness from the greens balanced the rich sweetness of the bacon jam. The acidity of the grapefruit brightened the whole dish. And the hazelnuts just made everything taste even better. 

And, we still have more bacon jam...