02 Mar March – Lemon Salad with Dry Monterey Jack and Bacon
Lemon Salad with Dry Monterey Jack and Bacon
1 t. lemon zest
1 T. fresh lemon juice
1/2 t. Dijon mustard
1/2 t. sugar
1 small, minced garlic clove
1/4 c. Odelay Extra Virgin Olive Oil
Salt & pepper to taste
4 thick slices smoke bacon
1/3 lb. little, spring lettuces
1 c. Dry Monterey Jack cheese, grated
1/2 c. cherry tomatoes, cut in half (optional)
Cook the bacon over medium heat, stirring frequently, until crisp. Drain on paper towels. After cooled, cut into small pieces.
In a small bowl, combine all dressing ingredients through the garlicl. While whisking, gradually pour in Odelay Extra Virgin Olive Oil. Season to taste with salt & pepper.
Mix lettuce, bacon, cheese and dressing. Serve.