Presented by Chef | Activist Timothy Groody
Flat Iron Kitchen & Tap Room
Yield: Four Servings
¾ # skillet cheese (from Calico Farmstead Cheese Davidson Farmers Market) or halloumi cheese
¼ # baby spinach
¼ # baby kale
12 spears asparagus blanched cut in 3
1 shallot sliced
2 T olive oil
1 T bacon fat from below
¼ # fresh bacon rendered (cure with ¼ cup ea sugar and salt for 2 days) save some fat
1 tsp chopped garlic
1 ½ T cider vinegar
1 tsp chopped rosemary
Cut cheese in 4 equal portions. Sear cheese in a little olive oil until golden and warm. Heat shallots in bacon fat over medium heat. When soft add garlic and rosemary. Immediately add vinegar. Immediately add oil. In a bowl mix spinach, asparagus, kale and bacon. Pour warm vinaigrette over the top and toss. Place warm cheese on plates. Divide salad over the top. Serve and Enjoy!!!!!
