Arugula Salad with Bacon Vinaigrette

Toss this yummy salad while the dressing is warm for creamy bold deliciousness!


  • 6 slices thick bacon
  • 1 shallot, minced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons Bragg’s Organic Apple Cider Vinegar (can substitute)
  • Salt and pepper - to taste
  • 1 (5oz) package Olivia’s Organics Baby Arugula
  • 4 ounces of goat cheese - crumbled


  • Cook bacon in a skillet over medium heat until crisp. Remove bacon and set aside. Crumble when cooled.
  • Add the shallot to the pan with bacon drippings and sauté for 1 to 2 minutes until soft. Transfer shallot and drippings to a bowl. Whisk in oil, cider vinegar and salt and pepper. 
  • Arrange the arugula on a platter and top with crumbled bacon and goat cheese. Toss with the warm vinaigrette and serve immediately.

Categories: Arugula, Salad