STRAWBERRY, BACON, AND GORGONZOLA SALAD WITH HONEY BALSAMIC VINAIGRETTE
5 ounce mixed greens, rough chopped (about 4-5 cups or handfuls)
1 quart strawberries, hulled and sliced
8 slices bacon, cooked crisp and chopped
4 ounce gorgonzola cheese, crumbled
½ cup candied pecans, chopped
¼ cup olive oil
2 tablespoon white balsamic vinegar
2 TBS. honey
1 teaspoon Dijon mustard
¼ teaspoon salt
½ teaspoon 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.