1 cup wine — for the cook
12 slices bacon
8 French baguette slices, sliced on the diagonal
1/2 cup soft goat cheese
8 cups bib lettuce, coarsely torn
4 medium tomatoes, sliced
1/2 cup white balsamic vinegar
4 Tablespoons olive oil
2 large cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
Salt and pepper
Cook the bacon, set aside. Toast the bread until golden and brush with a little olive oil. Spread on the goat cheese and top with a little fresh cracked pepper. Set aside.
Whisk together the vinegar, oil, garlic, and mustard. Drizzle dressing over lettuce and tomatoes and toss to coat.
Divide lettuce and tomato slices between four plates. Top each with three slices of bacon and two baguette slices and fresh cracked pepper and coarse sea salt.
Pairs Well With
Recipe from Coastal Living
For the Bacon Cooking Class - 109
This is a tasty version of a deconstructed BLT. The crusty bread with goat cheese is the key that pulls it all back together.