STRAWBERRY, BACON, AND GORGONZOLA SALAD WITH HONEY BALSAMIC VINAIGRETTE

5 oz. mixed greens, rough chopped (about 4-5 cups or handfuls)

1 quart strawberries, hulled and sliced

8 slices bacon, cooked crisp and chopped

4 oz. gorgonzola cheese, crumbled

½ cup candied pecans, chopped

Dressing:

¼ cup olive oil

2 Tbs. white balsamic vinegar

2 TBS. honey

1 tsp. Dijon mustard

¼ tsp. salt

½ tsp. fresh cracked black pepper

Layer the greens, berries, bacon, gorgonzola, and pecans on a large platter.

Combine all of the dressing ingredient in a large jar and shake vigorously until creamy and emulsified.

Pour over the salad and lightly toss.

Salad

Pork

Brunch