Autumn Salad with Honey Butter Breadcrumbs
Prep time
Cook time
Total time
Recipe type: Salad
Serves: Serves 2
For the Salad
  • 4 to 6 cups chopped baby kale or other hearty greens
  • 2 bosc pears, thinly sliced
  • 3 ounces honey goat cheese
  • 2 slices of bacon, cooked and chopped - 2 tbsp drippings reserved
  • ¼ cup raisins
  • 2 tbsp chopped pecans
For the honey butter breadcrumbs
  • ¼ cup plain breadcrumbs
  • 2 tbsp unsalted butter
  • 1 tbsp honey
For the vinaigrette
  • 2 tablespoons red wine vinegar
  • 1½ tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 shallot, diced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup olive oil + reserved bacon drippings
For the SaladSlice the pears and combine with the goat cheese, bacon, raisins, pecans, and baby kale, toss well.
For the vinaigretteWhisk together the vinegar, honey, mustard, shallot, salt, and pepper. Whisk in the olive oil and bacon drippings until emulsified.
For the honey butter breadcrumbs Melt butter in a small skillet over low heat. Stir in honey until combined, then add breadcrumbs. Toast until brown and fragrant, 2-3 minutes.
  1. Drizzle vinaigrette over prepared salad and toss until coated. Top with honey butter breadcrumbs and serve immediately
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