Pomegranate and Arugula Salad with Warm Hooray Bacon Vinaigrette
Hooray makes delicious plant-based meats that are designed to look, cook, and taste just like the real thing. Plants that remind us of our favorite meats while being made of ingredients we can feel good about? Now that’s something to celebrate and say Hooray!
Ingredients
1 pound baby arugula
½ pomegranate, seeded (or about ½ cup of pomegranate seeds
½ firm fuyu persimmon, sliced into thin, half moons
¼ small shallot, julienne sliced thin
¼ bunch fresh parsley
2 sprigs of fresh thyme, picked4 pieces Hooray Bacon, cooked to crispy
¼ cup raw apple cider vinegar
¾ cup salad oil of you choosing
1 tsp maple syrup
Pinch of salt and pepper
Directions
Salad (make first)
●Fill salad bowl with undressed arugula.
●Artfully arrange pomegranate seeds, persimmon slices, shallot slices and few wholeparsley leaves atop the arugula greens.Dressing (make second)
●Mince a small handful of parsley leaves, and picked thyme.
●Preheat a medium frying pan to medium/low heat.
●Add Hooray Bacon strips to pan without touching.
●Cook for 90 seconds, turn, and cook for 90 more seconds.
●Continue cooking and turn every 30 seconds until crispy.
●Transfer to a plate or pan lined with a paper towel to continue drying and crisping.
●Take two of the bacon strips and cut into 1” pieces. Arrange crispy pieces atop salad.
●Cut the remaining two pieces into very small crumbles.
●Add bacon grease from frying pan and bacon crumbles to a small saucepan.
●On medium low heat, add vinegar, maple, salt, pepper, and whisk in mustard andminced herbs.
●Slowly pour in salad oil, while constantly whisking, to emulsify.
●Continue whisking and warming vinaigrette for 1-2 minute
To dress the salad, pour generously in a zig zag over the top of the salad and serveimmediately, without tossing or mixing further. Reserve any extra dressing for diners toadd on their plates.
Recipe Note
This salad is a bright, autumnal, take on the classic warm bacon and spinach salad. Hooray bacon and its grease becomes part of the warm dressing that adds a richness to an acidic and herbaceous vinaigrette. Sweet pomegranate and persimmon balance the peppery arugula.Warming the vinaigrette helps to wilt the greens, and opens up more flavors, including our delectable bacon.
