Ingredients
2 bunches fresh mustard greens
12 ounces bacon
8 ounces shrimp
3 green onions
4 ounces goat cheese
1/4 cup honey
1/3 cup apple cider vinegar
freshly ground pepper
Preparation
Cook the bacon until crisp and remove to drain; reserve the bacon fat. While the bacon cooks, remove and dispose the ribs from the mustard greens. Tear the mustard greens into salad size and place in a large bowl. Prepare the shrimp to taste (steamed, sauteed, broiled) and chop coarsely. Add the chopped green onions, shrimp, chopped bacon, and crumbled cheese to the bowl. Re-heat the bacon grease (not more than 1/3 cup) in the pan and add honey and freshly ground pepper to taste; add the apple cider vinegar, scrape the pan, and add the hot dressing to the salad bowl. Toss quickly so the heated dressing ‘wilts’ the mustard greens.
