Small Avocado Salads With Warm Bacon Parsley Vinaigrette

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/3 lb bacon (cooked, see below ~ reserve 2 tablespoons bacon fat)
• 2 avocados (firm-ripe, pitted, peeled, and each cut into 4 to 6 wedges)
• 2 cups spring greens
• 1/4 cup water
• 3 garlic cloves (finely minced)
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1/16 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 2 tablespoons flat leaf parsley (chopped)
• 4 tablespoons gorgonzola (optional)

Recipe

• 1 fry bacon in a large skillet; drain on paper towels ~ reserve 2 tablespoons bacon fat.
• 2 heat reserved bacon fat over medium heat. add garlic, 1⁄4 cup water (carefully, because it will sputter a little), the lemon juice, sugar, salt, and pepper, and simmer 1 minute, stirring constantly.
• 3 stir in parsley and crumble in bacon. cool slightly.
• 4 prepare individual salad plates with about 1/2 cup spring greens on each plate; top with avocado wedges.
• 5 immediately spoon a small amount of vinaigrette over avocado wedges on each plate ~ top each plate with 1 tablespoon gorgonzola, and serve.