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Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:35 mins
Cook Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsFive-Spice Bacon8ouncesthick-cut bacon¼cupport¼cupred wine1tablespoonpure maple syrup2clovesgarlic, peeled1 ½teaspoonsChinese five-spice powderSalad1mediumshallot, thinly sliced2tablespoonsextra-virgin olive oil2tablespoonscider vinegar1teaspoonpure maple syrup¼teaspoonChinese five-spice powderPinch of sea salt¾cupfresh raspberries3firm ripe peaches, cut into 1/4-inch wedges4cupswatercress, tough stems trimmed½small headradicchio, leaves separated and cut into 1-inch stripsFlaky sea salt for garnish
Cook Mode(Keep screen awake)
Ingredients
Five-Spice Bacon
8ouncesthick-cut bacon
¼cupport
¼cupred wine
1tablespoonpure maple syrup
2clovesgarlic, peeled
1 ½teaspoonsChinese five-spice powder
Salad
1mediumshallot, thinly sliced
2tablespoonsextra-virgin olive oil
2tablespoonscider vinegar
1teaspoonpure maple syrup
¼teaspoonChinese five-spice powder
Pinch of sea salt
¾cupfresh raspberries
3firm ripe peaches, cut into 1/4-inch wedges
4cupswatercress, tough stems trimmed
½small headradicchio, leaves separated and cut into 1-inch strips
Flaky sea salt for garnish
DirectionsTo prepare bacon: Cut bacon crosswise into 1/4-inch-thick strips. Heat a large skillet over medium heat. Add the bacon and cook, stirring often, until crisp and browned, 3 to 5 minutes. Transfer to a paper-towel-lined plate with tongs or a slotted spoon. Pour the fat out of the pan (discard when cool).Return the pan to high heat; add port, wine, 1 tablespoon maple syrup, garlic cloves and 1 1/2 teaspoons five-spice powder. Bring to a boil. Add the bacon and cook, stirring often, until the sauce is almost completely reduced, sticky and coating the bacon, 1 1/2 to 2 1/2 minutes. Remove from heat.To prepare salad: Mix shallot, vinegar, oil, syrup, five-spice powder and salt in a large bowl. Stir in raspberries, crushing slightly with the back of the spoon. Add peaches, watercress and radicchio and toss to coat. Serve the salad topped with the glazed bacon. Garnish with flaky sea salt, if desired.Originally appeared: EatingWell Magazine, July/August 2017
Directions
To prepare bacon: Cut bacon crosswise into 1/4-inch-thick strips. Heat a large skillet over medium heat. Add the bacon and cook, stirring often, until crisp and browned, 3 to 5 minutes. Transfer to a paper-towel-lined plate with tongs or a slotted spoon. Pour the fat out of the pan (discard when cool).Return the pan to high heat; add port, wine, 1 tablespoon maple syrup, garlic cloves and 1 1/2 teaspoons five-spice powder. Bring to a boil. Add the bacon and cook, stirring often, until the sauce is almost completely reduced, sticky and coating the bacon, 1 1/2 to 2 1/2 minutes. Remove from heat.To prepare salad: Mix shallot, vinegar, oil, syrup, five-spice powder and salt in a large bowl. Stir in raspberries, crushing slightly with the back of the spoon. Add peaches, watercress and radicchio and toss to coat. Serve the salad topped with the glazed bacon. Garnish with flaky sea salt, if desired.
To prepare bacon: Cut bacon crosswise into 1/4-inch-thick strips. Heat a large skillet over medium heat. Add the bacon and cook, stirring often, until crisp and browned, 3 to 5 minutes. Transfer to a paper-towel-lined plate with tongs or a slotted spoon. Pour the fat out of the pan (discard when cool).
Return the pan to high heat; add port, wine, 1 tablespoon maple syrup, garlic cloves and 1 1/2 teaspoons five-spice powder. Bring to a boil. Add the bacon and cook, stirring often, until the sauce is almost completely reduced, sticky and coating the bacon, 1 1/2 to 2 1/2 minutes. Remove from heat.
To prepare salad: Mix shallot, vinegar, oil, syrup, five-spice powder and salt in a large bowl. Stir in raspberries, crushing slightly with the back of the spoon. Add peaches, watercress and radicchio and toss to coat. Serve the salad topped with the glazed bacon. Garnish with flaky sea salt, if desired.
Originally appeared: EatingWell Magazine, July/August 2017
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Nutrition Facts(per serving)285Calories15gFat23gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
