- Servings: 6
Ingredients:
| 1 head | Butter Lettuce- Washed, dried, and coarsely torn |
| ½ head | Curly Endive- Washed, dried, then sliced or coarsely torn |
| 6 slices | Thick Bacon, cut into ½" pieces |
| ½ cup | Minced Red Onions |
| 1½ tsp | Packed Brown Sugar |
| ¼ cup | Red Wine Vinegar |
| ¼ tsp | Salt, or to taste |
| ¾ cup | Toasted Pecan Halves |
| ½ cup | Crumbled Gorgonzola Cheese |
| ½ cup | Sweetened Dried Cranberries |
| Freshly Ground Black Pepper |
Directions:
Place greens in a large salad bowl; set aside. Cook bacon in a large skillet over medium heat and cook until crisp. Remove bacon with a slotted spoon and set aside. Add the red onions to the hot drippings and saute, stirring constantly until they start to soften, about 2 minutes. Mix in brown sugar, vinegar, and salt; stir until sugar dissolves, about one minute, then return bacon to pan and stir. Remove from heat and pour hot dressing over greens. Toss quickly and serve immediately. Let guests add the pecans, cheese, and cranberries, or can toss everything together, if desired. Pass freshly ground black pepper. Serves 6.
