Source: Joanne Weir, cookbook author and host of Joanne Weir’s Cooking Class

It was demonstrated in the market on July 9, 2011

Serves 6

INGREDIENTS

6 slices (about 6 ounces) thick-slice applewood smoked bacon, sliced into ½-inch pieces
12 cups mixed baby salad greens, washed and dried
8 ounces various cherry tomatoes, halved
1 clove garlic
3 tablespoons prepared mayonnaise
1½ tablespoons white wine vinegar
Salt and freshly ground black pepper, to taste

PREPARATION

1.  Place the bacon in a large frying pan over medium heat. Cook, turning occasionally, until the bacon is golden and crisp, 5 to 6 minutes. With a slotted spoon, remove the bacon and drain on paper towels. Reserve.  Remove the pan from the heat. Let the pan cool 2 minutes.   

2.  In the meantime, place the salad greens and cherry tomatoes in a large salad bowl. 

3.  Drain all but 1 tablespoon of the bacon fat from the pan. Add the garlic and mayonnaise to the pan and whisk together. Add the vinegar and whisk together. Season with salt and pepper. Add the vinaigrette and the bacon to the lettuce and tomatoes and toss together. Serve immediately.