This recipe is a direct lift from Southern Living. Hmmmm …. bacon ….
To keep things local, Pine Street Market in Avondale Estates is known for their bacon and sources their pork from Riverview!
Ingredients:
3 cups 1-inch baguette cubes 5 bacon slices 1 tablespoon minced shallot 2 tablespoons white wine vinegar 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1 cup Greek yogurt 2 tablespoons extra virgin olive oil 1/2 cup (2 oz.) finely grated Parmesan 1 bunch mustard greens, washed, trimmed, and torn 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
Preparation:
Preheat oven to 350 degrees.
Arrange bread cubes in a single layer in a jelly-roll pan. Place bacon slices over bread cubes, so that most of bread is covered. Bake 25 to 30 minutes or until bacon and bread are crisp. Remove from oven and allow to cool.
Meanwhile, stir together shallot, vinegar, lemon zest and lemon juice in a medium bowl. Let stand 10 minutes. Whisk in yogurt, oil, and grated cheese.
Crumble bacon; toss bacon and croutons with greens. Arrange salad on a platter. Drizzle 3 to 4 Tbsp. dressing over salad. Sprinkle with salt and pepper. Serve immediately with remaining dressing.