Recipes Harvest Salad with Gorgonzola, Bacon and Concord Grapes 4.0 (5,877) Add your rating & review Star chef Nancy Silverton, a huge salad fan, makes this great recipe with tender Bibb lettuce and an array of tasty ingredients: smoky bacon, Gorgonzola cheese, toasted hazelnuts and sweet Concord grapes. Slideshow: Main Course Salads By Nancy Silverton Nancy Silverton Instagram Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. In the fall of 2020, Mozza opened in Los Cabos, Mexico and Pizzeria Mozza opened in London. In 2022, Osteria Mozza will open in Singapore at the Hilton Orchard.In 2014, she received the highest honor given by the James Beard Foundation for "Outstanding Chef." Nancy is the author of nine cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton's Sandwich Book (2005), Twist of the Wrist (2007), the Mozza Cookbook (2011), Mozza at Home (2016) and chi SPACCA (2020). Nancy's next pastry cookbook will be released in 2023. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 35 mins Yield: 4 Ingredients 6 slices of thick-cut applewood-smoked bacon 1/2 cup hazelnuts 1 tablespoon hazelnut or canola oil Kosher salt Pepper 1/4 cup sherry vinegar 1/4 cup minced shallots 2 tablespoons fresh lemon juice 1 teaspoon sugar 1/2 cup extra-virgin olive oil Light green leaves from 2 small heads of Bibb lettuce 1/2 cup Concord grapes, halved and seeded 4 ounces Gorgonzola dolce, crumbled Snipped chives, for garnish Directions Preheat the oven to 325°. On a foil-lined rimmed baking sheet, bake the bacon for about 17 minutes, turning once, until browned but still chewy. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on. Meanwhile, spread the hazelnuts in a pie plate and bake for about 12 minutes, until lightly browned and the skins start to crack. Transfer the hazelnuts to a clean kitchen towel and rub them together to remove the skins; let cool. Coarsely chop the hazelnuts and transfer to a small bowl. Stir in the hazelnut oil and season with salt and pepper. In a medium bowl, whisk the sherry vinegar with the minced shallots, lemon juice and sugar. Gradually whisk in the olive oil until incorporated. Season the shallot vinaigrette with salt and pepper. In a large bowl, toss the lettuce leaves with 1/4 cup of the shallot vinaigrette and season lightly with salt and pepper. On a serving platter or plates, layer the lettuce leaves with the bacon pieces, chopped hazelnuts, Concord grapes and Gorgonzola dolce. Garnish with snipped chives and serve, passing the remaining shallot vinaigrette at the table. Suggested Pairing Fragrant, medium-bodied Piedmontese white. Rate it Print