Escarole salad with fried bacon, caramelized onions and blue cheese dressing

Ingredients:

• 1 large bunch escarole, coarsely chopped (about 450 g or 12 cups)
• 4 strips bacon (about 120 g)
• 1 large onion, thinly sliced ​​(about 3 1/2 cups)
• 120 g soft blue cheese, such as Maytag, crumbled (about 3/4 cup)
• 3 tablespoons white wine vinegar
• 3 tbsp. l. olive oil

Preparation:

1. In a medium skillet over medium heat, cook the bacon until crisp, about 12 minutes. Transfer to a paper towel-lined plate. Add the sliced ​​onion to the skillet with the bacon drippings and toss well. Cook until the onions are darkened and caramelized, stirring occasionally, about 25 minutes. Season with 1/4 teaspoon each of salt and black pepper.
2. Meanwhile, in a small bowl, combine the blue cheese, vinegar, and olive oil. The dressing will be chunky and uneven in consistency. Place the escarole in a large bowl and crumble the bacon into it. When the onions are cooked, sprinkle them over the salad and drizzle with the dressing. Mix well, season with salt and pepper, and serve immediately.