*Substitutions
Substitute Carrot Noodles with...
Beet Noodles, Butternut Squash Noodles, Sweet Potato Noodles
Substitute Turnip Noodles with...
Summer Squash Noodles, Summer & Zucchini Noodles, Zucchini Noodles
Fries
Fresh Cuts
Stir-Fry Blends
SERVES: 4 people | PREP TIME: 10 min MIN | COOKING TIME: 5 min MIN | PRINT RECIPE
Cook carrot and turnip noodles over medium heat in a small amount of oil until they just being to soften (approximately 5min.). Set in refrigerator to cool.
Cut endive diagonally in 3/4" increments. Thinly slice radicchio. Tear frisee leaves into bite sized pieces.
Dice bacon into small pieces and cook in a pan until the bacon just begins to turn crispy, stirring frequently. While bacon is cooking finely dice shallot. Once bacon is finished remove bacon from pan to cool and add shallots to drippings. On medium heat cook shallot until softened, stirring constantly. Remove pan from heat and stir in apple cider vinegar, maple syrup, dijon mustard, and olive oil. Whisk together in pan until completely combined.
Add carrot noodles, turnip noodles, endive, frisee, and radicchio into serving bowl and toss together until ingredients are evenly distributed. Add dressing and toss until completely coated, season with salt and pepper to taste. Garnish with reserved cooked bacon and blue cheese crumbles.
Eat!
Substitute Carrot Noodles with...
Beet Noodles, Butternut Squash Noodles, Sweet Potato Noodles
Substitute Turnip Noodles with...
Summer Squash Noodles, Summer & Zucchini Noodles, Zucchini Noodles