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Ingredients
- 4 slices Godshall’s Turkey Bacon
- 1 medium eggplant, peeled, diced to 1” cubes
- 3 tablespoons vegetable oil, divided
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅓ bunch asparagus, cut into 1” pieces
- ½ cup cherry tomatoes, halved
- ½ medium avocado, diced
- ¼ cup red onion, sliced
- ¼ cup corn kernels
- 5 oz little gem lettuce
- ½ cup Manchego cheese, shaved
- 3-4 slices grilled or toasted sourdough bread
Dressing - 1½ tablespoons honey
- 1½ tablespoons sherry vinegar
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 3 tablespoons olive oil
Instructions
- Preheat oven to 350°F.
- In a large bowl, toss eggplant with 2 tablespoons vegetable oil, salt, and paprika. Spread evenly on a parchment-lined baking sheet and bake for 30-35 minutes or until tender, turning tray halfway through.
- Lay out Godshall’s Turkey Bacon on a wire- or mesh-rack-lined sheet pan, bake for 20 minutes, remove from oven and chop.
- Toss asparagus with remaining vegetable oil and bake on parchment-lined pan for roughly 5 minutes, until just softened.
- For the dressing, combine honey, sherry vinegar, lemon juice, and salt in a medium bowl, whisk to mix well, then stir in olive oil.
- Divide little gem lettuce leaves between three to four plates.
- Combine chopped bacon, eggplant, asparagus, cherry tomatoes, avocado, red onion, and corn in a large mixing bowl, toss together with dressing. Place on top of little gem leaves.
- Garnish with shaved Manchego and serve with grilled or toasted sourdough bread on the side.
