Cauliflower and Arugula Salad

• slices bacon↗6 slices

  cut into small pieces

• cauliflower↗1

  trimmed, cut into small pieces and blanched

• butter↗1⁄4 cup
• honey↗1 teaspoon
• red wine vinegar↗2 tablespoons

  good quality

• arugula↗4 cups
• shallot↗1

  thinly sliced

• olive oil↗2 tablespoons
• salt & freshly ground black pepper
• pine nuts↗1⁄4 cup

Step-by-step instructions

1. 1

   In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside.

2. 2

   Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside.

3. 3

   Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste.

4. 4

   When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.