This time we’re gonna fancy up the salad a bit.

Annie roasted some grape tomatoes after tossing them in olive oil, salt, pepper, and Italian seasoning. She pan fried some bacon pieces to make some bacon fat. We made a dressing from EVOO, white wine vinegar, Dijon mustard, salt, pepper, and bacon fat. Then we added the roasted tomatoes and tossed to coat them. We removed the tomatoes from the dressing and set aside.

Tossed together some fresh spinach leaves, whole fresh basil leaves, and a little bit of bacon with the dressing. Plated it up and sprinkled more bacon on top as well as the roasted tomatoes. Garnished with homemade candied walnuts.

This was a great tasting salad, definite do-over. I really liked the roasted tomatoes.

Aloha, Nate