Baby Greens with a Warm Gorgonzola Dressing

This baby green salad is tossed with a warm Gorgonzola dressing, bacon, and toasted almonds.

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4 slices bacon

3/4 cup olive oil

1/3 cup red wine vinegar

1/4 cup white sugar

1 teaspoon salt

1 clove garlic, minced

2 ounces crumbled Gorgonzola cheese

6 cups mixed baby greens

2 tablespoons toasted sliced almonds

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.

Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.

Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Baby Greens with a Warm Gorgonzola Dressing

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