Bacon Wilted Greens with Warm Pecan Crusted Goat Cheese by Chef Virginia Willis

Makes 5½ cups to serve 6

Chèvre chaud, which translates to “hot goat cheese,” is a traditional French dish that consists of a disk of fresh goat cheese melted on a bread crouton and served with crisp sturdy greens, often frisée. I first came across the idea of using a slice of apple instead of bread at a little ferme d’auberge, an inn that doubles as a working farm, in Burgundy, France. I can’t imagine a French bonne femme, or housewife, being out of baguette, so maybe she simply had a bit of lightened up inspiration, too.

The traditional French version has a pretty slim greens-to-cheese ratio and is also dressed in a shallot vinaigrette, so I’ve lightened it up by adding tons of kale, using slightly less cheese, and eliminating the baguette. The result is still a hearty, filling salad packed with flavor and protein and perfect for fall.

See more fabulous recipes from Virginia Willis in Lighten Up, Y’all by Virginia Willis or on her website at www.virginiawillis.com

INGREDIENTS:

• 2 center-cut bacon slices, cut into lardons
• ½ red onion, thinly sliced
• 1 apple, such as Gala, Granny Smith, or Honeycrisp, skin on, cored and diced
• Coarse kosher salt and freshly ground black pepper
• 8 cups tender kale, stemmed and cut into chiffonade
• 1 tablespoon sherry vinegar
• 3 tablespoons very finely chopped pecans
• 1 (6-ounce) log goat cheese
• 1 small apple, such as Gala, Granny Smith, or Honeycrisp, skin on with core, cut crosswise into ¼-inch-thick slices

DIRECTIONS:

Line a plate with paper towels. Line a rimmed baking sheet with a silicone mat and set aside.

Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Remove with a slotted spoon to the prepared plate. Pour off all but a film of the grease on the bottom of the pan. (Just eyeball it instead of trying to measure, but it should be just about ½ teaspoon; discard the remaining grease.)

To make the salad, return the skillet to low heat. Add the onion
 and the diced apple. Season with salt and pepper. Add the kale; cook until the kale begins to wilt, stirring occasionally, about 2 minutes. Add the vinegar; cover, and cook until just tender, stirring occasionally, about 4 minutes. Remove from the heat, taste, and adjust for seasoning with salt and pepper.

Meanwhile, preheat the oven to broil. Place the finely chopped pecans in a shallow dish and season with salt and pepper. Roll
 the goat cheese log in the pecans to evenly coat. Refrigerate until firm if necessary, then cut evenly into 6 rounds and place each round of cheese on the sliced apple. Place on the prepared baking sheet. Transfer to the oven and broil until the cheese is melted and browned, 3 to 5 minutes.

To serve, divide the kale salad among the plates. Top with an apple-cheese round and garnish with the reserved bacon. Serve immediately.