Bacon and Blue Salad with Queen's Bounty Honey Vinaigrette



1⁄4 cup apple cider vinegar (or white wine vinegar or sherry vinegar)

1 1⁄2 teaspoons salt

2 tablespoons Dijon mustard

2 tablespoons Queen’s Bounty Blackberry Honey

3⁄4 cup American harvested olive oil


Dark leafy greens of your choice

Bacon, cooked until just crisp and broken into small crumbles


Chevre-style goat Cheese, crumbled

Sweet Onion, sliced into half-rings

Hazelnuts, crushed


Combine all vinaigrette ingredients other than olive oil. Whisk together until honey dissolves. Slowly add olive oil while whisking continuously.

Top leafy greens with bacon crumbles, blueberries, goat cheese, onion slices, and hazelnuts. Toss with vinaigrette.