ART Restaurant and Lounge, Dandelion Green Salad with Lamb Bacon, Honey Vinaigrette
Published: 02/10/2010 by Kerry Sear
Salad:
1 each Head of Dandelion Greens, washed and trimmed
½ each Butter Lettuce, washed and trimmed
1 tsp Granulated Honey
1 oz. English Cucumber, small diced
1 oz. Feta cheese, crumbled
4 pieces Lamb Bacon, chopped
1 pinch Kosher Salt
2 oz. Honey Vinaigrette
Honey Vinaigrette:
1 cup Grapeseed Oil
½ cup Sherry Vinegar
½ cup Wildflower Honey
2 Tbsp Dijon Mustard
½ tsp Horseradish
To Taste Kosher Salt and Pepper
In a blender, combine: vinegar, honey, mustard and horseradish. While mixer is running, slowly pour in oil until emulsified. Season with salt and pepper.
Lamb Bacon:
2 each Lamb Belly
1 lb. Kosher Salt
1 lb. Dark Brown Sugar
½ cup Pink Peppercorns
1 bunch Fresh Thyme
Combine last 4 ingredients. In a dish large enough to hold both bellies, pack lamb w/cure mix and refrigerate for 3 weeks. After last curing day, wash off cure mix and air dry on sheet pans overnight. Smoke bellies for 10 minutes (mixture of mesquite and fresh rosemary). Chill bellies and slice into bacon strips. Place on sheet pan and bake at 350 degrees until crispy.
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