Skillet Cheese Baby Spinach, Kale & Fresh Bacon Asparagus Salad

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!!!!!