Anticiplate

After 5 weeks of afternoon naps, a daily walk with Cashew, grocery shopping in the morning, and mini-vacations, I am finally back to work. 

It was brutal. I had been taking ballet class over the layoff to stay in shape, but nothing prepares you for an 8-hour day of rehearsal in pointe shoes. Ibuprofen was a staple with the morning coffee. 

Coming back to work always starts with a week of fresh dinners. I feel when my body is trying to get back in shape, it just needs light, clean food. 

I started out the week with a shrimp salad with mango and glass noodles, and then a farmer’s market style salad with asparagus and new potatoes. But, by the end of the week, I was done with too many vegetables. I needed something satisfying and indulgent. 

Enter: Bacon, Hazelnuts, and Goat Cheese. 

Serves 4

Prep time: 30 minutes

Inactive prep time: 12 hours 

Cook time: 15 minutes

1 tbsp. plus 1/2 c. olive oil

I large shallot, thinly sliced

5 tbsp. white wine vinegar (I used Pear Chardonnay) 

2 sprigs fresh thyme, stripped 

Kosher Salt and Black Pepper

4 bacon slices

1 package Mache (about 5 oz.) or another green of your choice

1 apple, cored and thinly sliced

1/2 c. crumbled goat cheese

1/4 c. toasted hazelnuts, chopped

Heat 1 tbsp. olive oil in a large non-stick skillet over medium high heat. Add shallots and saute until tender and golden about 8 minutes. Transfer to a small bowl to cool. Whisk in vinegar and remaining 1/2 c. oil, and thyme leaves to blend. Season with salt and pepper. (This is the best when it is made in the morning or the day before. The flavors meld together beautifully). 

In the same skillet, cook the bacon until crisp. Drain on a paper towel and then crumble into large pieces. 

Combine mache, apples, goat cheese and hazelnuts in a large bowl. Pour dressing over salad and toss to coat (I did not use all of the dressing). Sprinkle with bacon and a little more goat cheese and serve.