Here's a little indulgent one for you today: Candied Pecan, Bacon, and Goat Cheese Salad! Inspired by all things decadent, on the sweet and savory side, this salad features crispy bacon, homemade candied pecans, creamy chevre, and spring greens, all mixed together with a sweet and tangy balsamic dressing.

This salad combines a few mini recipes that are great to learn and make on their own as well. Candied pecans and bacon, both done in the oven, and a simple balsamic dressing!

Cooking Bacon in the Oven

This is a method I've learned from my dad over the years. He only makes bacon a few times a year, usually for special occasions like Christmas morning or Mothers' Day. This method ensures the bacon is super crispy doesn't curl up. As a bonus, there's no additional oil needed, and it's pretty much hands-off - no standing over the stove.

1. Lay the pieces of bacon on an aluminum foil-lined baking sheet.

2. Bake at 325℉ for 45ish minutes, turning the slices every 10 - 15.

3. Sandwich between two paper towels to soak up excess oil.

4. Enjoy some very crispy bacon!

Homemade Candied Pecans

I've been using this method for candied pecans for years, usually doctored up with sweet spices or herbs. Fragrant spices like nutmeg and clove transform these pecans into a quick holiday treat. Like the bacon, this recipe sidesteps the stovetop mess. No candy thermometer or risk of bubbling, burning sugar (like my unfortunate first attempt).

1. Coat the pecan pieces with egg white. Toss in the sugar mixture and bake. Stir every 10 minutes until caramelized.

2. Munch on your homemade candied pecans!

I love this salad as a weekend lunch or a side along with a panini. I recommend making the candied pecans in advance in a big batch since the bacon and nuts cook at different temperatures. Feel free to try different spice combinations, may it be sweet or covered in herbs. These are very simple base recipes for versatile ingredients, so be creative and treat yourself to a Candied Pecan, Bacon, and Goat Cheese Salad!

Candied Pecan, Bacon, and Goat Cheese Salad

ingredients

• 5 oz spring greens (or similar baby greens)

• ½ lb thick cut bacon

• 4 ounces goat cheese, crumbled into small pieces

  For the Candied Pecans

• 1 cup pecan pieces

• ¼ cup white sugar

• 1 egg white

• 1 pinch salt

  For the Dressing

• 1 ½ teaspoons apple cider vinegar

• 1 tablespoon balsamic vinegar

• 1 ½ teaspoons honey

• 2 tablespoons olive oil

• salt and pepper, to taste

method

1. Preheat the oven to 250℉. Line a baking sheet with aluminum foil.

   Coat the pecan pieces with the egg white, and toss in the sugar and salt. Shake off any excess, and transfer to the lined baking sheet. Bake for 40 minutes, stirring every 10 - 15 to ensure the nuts are evenly cooked. Once they are crunchy and caramelized, they are ready to take out!

   Let rest for 15 minutes, and set aside.

2. Preheat the oven 325℉. Line a baking sheet with aluminum foil. Lay the slices of bacon on the lined baking sheet. Pop in the oven for 40-50 minutes, turning over every 15, until crispy and golden.

   Carefully remove the cooked bacon from the pan, and transfer to a plate lined with a paper towel. Soak up any excess grease, and crumble into small, bite-sized pieces for the salad.

3. In a small bowl, combine the balsamic vinegar, apple cider vinegar, and honey. While whisking, slowly pour in the olive oil until emulsified. Season with salt and pepper to taste.

4. Toss the spring greens in the Balsamic Dressing. Mix in the bacon pieces and candied pecans, and finish by crumbling pieces of goat cheese on top.

   Enjoy as an indulgent lunch or a yummy side salad!