Active Time
N/A
Total Time
30 MIN
Yield
Serves : 8
© Maura McEvoy

How to Make It

Step 1    

Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 10 minutes, or until lightly toasted. Transfer to a plate and let cool.

Step 2    

In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 7 minutes. Drain on paper towels and crumble.

Step 3    

In a small bowl, whisk the vinegar with the mustard, garlic and sugar. Slowly whisk in the olive oil and season with salt and pepper.

Step 4    

In a very large bowl, toss the watercress, arugula and frisée with the carrots and toasted pecans. Pour half of the dressing over the greens and toss. Add the blue cheese, bacon, avocado and the remaining dressing and toss. Season with salt and pepper and serve.

You May Like

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: jshue1322

Review Body: This salad was delicious! I made it for a potluck and everyone said it was really good. I ended up skipping the frisee and watercress - added more arugula. Will be making this again tonight. :)

Review Rating: 5

Date Published: 2017-01-16