March – Lemon Salad with Dry Monterey Jack and Bacon

March – Lemon Salad with Dry Monterey Jack and Bacon

Lemon Salad with Dry Monterey Jack and Bacon

Ingredients

Dressing:

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

Salad:

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)

Directions

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.

Serves 6