Food & Drink

Bitter greens with bacon, pecans and warm balsamic dressing

This salad was developed by Emily Nunn, using Lynn Rosetto Kasper’s “The Splendid Table” and the memory of a recipe in a very old issue of Metropolitan Home magazine as her guides.

4 to 5 slices bacon, cut crosswise into 1/2-inch pieces

1 cup pecan halves

1/4 cup extra virgin olive oil

2 large cloves garlic, chopped

2 shallots, halved lengthwise, sliced into 1/4-inch slices

1/2 teaspoon salt