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Summer Salad with Candied Bacon, Grilled Peaches, and Burrata

September 5, 2020

It’s the first Saturday in September which means that it’s the day that pork lovers of the world unite to celebrate the magical, mouthwatering meaty treat that is bacon. Although if you’re like team fumé, the celebration of bacon is a weekly, if not daily occasion! We add bacon to our Bloody Marys, enjoy it on toasted sourdough with summer heirloom tomatoes, fresh basil, and arugula for a Northern Californian twist on the BLT, pair it with scallops and brussels sprouts and so much more. 

Our fumé Brands culinary wizards were thrilled when we challenged them to come up with a delicious summer salad featuring ingredients of late summer with canna-infused bacon. Their recipe pairs peppery arugula with the sweetness of grilled summer peaches and a melt-in-your-mouth burrata. Topped with pistachio and brown sugar candied bacon infused with canna-goodness, it’s a symphony of flavors that balances sweet and savory. 

“A perfect, decadent summer salad. The candied bacon is a treat on its own – it’s an exercise in restraint to save it for the salad. Paired with peaches, burrata and peppery arugula, absolute divinity. ” – Alex

“Peaches, burrata, arugula are three of my favorite things, but none hold a candle to this pistachio, brown sugar candied bacon. The bacon makes everything better and ties it all together.” – Kevin

Equipment:

  • Baking sheet with elevated rack 
  • Cutting board 
  • Sharp knife
  • Fork 
  • Food processor
  • Grill or grill pan
  • Measuring spoons
  • Small bowl or mason jar for dressing

Ingredients: 

Candied bacon

  • 4 slices bacon
  • 2 TBSP roasted & salted pistachios, coarsely ground
  • ¼ CUP brown sugar
  • ⅛ TSP cracked black pepper

Vinaigrette

  • 1 TSP red wine vinegar
  • ½ TSP dijon mustard
  • ½ TSP honey
  • ½ TSP bacon drippings
  • 2 ½ TSP olive oil
  • 1 TSP canna-infused coconut oil
  • ⅛ TSP salt
  • ⅛ TSP pepper

Salad

  • 1 CUP arugula
  • 1 peach
  • 2 OUNCES burrata

Makes: Makes two appetizer-sized servings, approximately 7.5mg THC per serving

Directions:

Candied Pistachio Brown Sugar Bacon

  • Preheat oven to 385°
  • Pulse pistachios in a food processor a few times for 4-5 seconds each until coarsely chopped. You don’t want a fine powder, but if it’s too coarse, the mixture won’t adhere to the bacon. 
  • Add brown sugar & pepper, pulse to incorporate.
  • Cut bacon strips in half and lightly coat with nut and sugar mixture, pressing it in to cover both sides. Place coated half-strips on a wire rack over a baking sheet.
  • Place the baking sheet in the oven and cook for 20-25 minutes. 
  • Remove bacon from the oven and let sit for 30 minutes to allow sugar to harden and cool.

    Resist the temptation to pick up candied bacon strips with your fingers! The hot sugar will stick to your skin and send you away with a lasting reminder of the inherent dangers of this delicious preparation!

    Dressing

    • Add vinegar, honey, dijon, salt, and pepper to a small bowl or Mason jar. Whisk in bacon drippings and canna-olive oil or add to your Mason jar and shake to combine thoroughly.

    Grill Peaches

    • Cut a peach in half and remove the pit.
    • Oil your grill or grill pan and cook halved peach on medium-high heat for 3-4 minutes. Rotate peach a quarter-turn of your wrist to create an x grill mark pattern and cook for an additional 3-4 minutes. 

    Assemble Salad

    • Begin assembling your plate. Use 3/4 of the dressing to coat the arugula. Reserve the remainder to drizzle over your composed salad. Crumble two strips of your candied bacon (four ½ pieces), combine with the greens, toss, and plate.
    • Divide the dressed salad greens among two plates. Top with peach halves and add 1 OUNCE of burrata to each peach half. Sprinkle remaining bacon over the dish and top with remaining vinaigrette. 
    • Enjoy!
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