Bok Choy Wedge Salad

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  • 1 large head or several small heads
  • 4 slices bacon
  • 1/4 cup crumbled blue cheese (substitute with feta)

Honey-Mustard Dressing

  • 1/4 cup bacon fat (from cooking bacon)
  • 1 tablespoon shallot, grated
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon Dijon mustard
  • 1.5 tablespoons red wine vinegar
  • 1.5 tablespoons honey
  • 1/4 teaspoon salt
  • freshly ground black pepper, to taste


  1. Cook the bacon until crispy, and reserve 1/4 cup of bacon fat for the dressing. Drain bacon on a paper towel-lined plate or wire rack and set aside.
  2. Separate the bok choy leaves from the stems. Slice the leaves and lay on a plate. Rinse the trunk of the stem under water, washing away the grit at the base of the stems. Cut the trunk of the stems into quarters. Lay on top of the bok choy leaves.
  3. In a small saucepan, add the bacon fat and shallots. Bring to a simmer and add the remaining ingredients, stirring to incorporate. Remove from heat and store until ready to use, or drizzle immediately over the bok choy, allowing the leaves to slightly wilt.
  4. Using your hands, crumble the bacon over the salad. Add the blue cheese, and serve.