Spring is in the air; warmer weather is finally here to stay; flowers are blooming, and trees are budding… and the bacon is sizzling.

With spring in full swing, it means the abundance of fresh produce is beginning, and color is coming back into the kitchen. I love a big fresh salad to take advantage of the season’s harvest, particularly leafy greens. I now introduce to you one of my favorites, a bacon Boursin arugula salad with balsamic glaze.

A robust, delicious salad option

This salad checks all the boxes of fresh, bright, creamy, salty, crispy, tangy, and downright delicious. The base is baby arugula, which is a soft and tender green with a peppery kick. For toppings, there are sweet cherry tomatoes, fresh basil, punchy red onion, crispy salty bacon, and creamy Boursin garlic and herb cheese bites. The herby and creamy Boursin garlic and herb cheese bites really shine in this salad and bring notes of spring to the mix. A drizzle of tangy and sweet balsamic glaze and rich extra virgin olive oil finish it off perfectly.

I’ve included numerous ideas for variations below. The beauty of this salad – and any recipe, in general – lies in the ability to tailor a dish to your preferences, creating something new, unique, and elevated. I have made many iterations of this salad, and it never ceases to be a truly satisfying and delicious meal.

Will you be making this salad? Let us know in the comments and share any fun additions you included to this bacon Boursin arugula salad.

Bacon Boursin arugula salad with balsamic glaze

Serves: 4-6 | Prep: 10 mins | Cook: 10 mins 

Ingredients:

• 1 (5 oz) box baby arugula
• 4-6 slices cooked bacon, sliced (adjust to your preference)
• 1 (4.23 oz) container Boursin garlic and herb cheese B]bites (or 1 wheel of Boursin garlic and herb cheese, crumbled)
• 1 pint cherry tomatoes, halved
• 1/2 cup thinly sliced red onion (about ¼ to ½ a medium red onion)
• 1/4 cup fresh basil, chopped or torn
• Salt and freshly cracked black pepper to taste
• Balsamic glaze, for drizzling (storebought or homemade)
• Extra virgin olive oil, for drizzling

Instructions:

1. Prepare the salad toppings:
   • Slice the bacon strips and cook until crispy. Remove the bacon from the pan and place on a plate lined with paper towels to drain the grease. 
   • Slice the cherry tomatoes in half.
   • Thinly slice the red onion. 
   • Roughly chop or tear the fresh basil. 
2. In a large bowl, add arugula and gently combine the bacon, Boursin cheese bites (if using the block of Boursin, crumble it up into chunks), halved cherry tomatoes, sliced red onion, and fresh basil.
3. Season the salad with salt and freshly cracked black pepper, and drizzle over the balsamic glaze and extra virgin olive oil to taste. Start with a light drizzle, then toss the salad gently to coat. Add more glaze and olive oil if desired.
4. Serve the salad immediately. 

Variations:

• Add toasted nuts or seeds, such as walnuts, pecans, sunflower seeds, or pine nuts, for extra crunch.
• Croutons or toasted pita chips would also be a great addition. 
• Add diced avocado for extra creaminess.
• Feel free to try a different type of cheese. Goat cheese, feta, or burrata would also pair very well with these flavors.
• Play around with different tender herbs as well, such as green onions, chives, parsley, cilantro, or dill. 
• Add some grilled chicken, shrimp, or steak for a complete meal.
• This recipe also works well with other types of greens, such as kale, mixed greens, romaine, etc. You can also add blanched or roasted asparagus and/or green beans to make it a heartier vegetable dish. 

Prep and storage:

This salad is best eaten fresh, as arugula is a soft and tender green that won’t hold up to moisture for an extended period of time. 

If you want to make this ahead of time, prep the toppings and store them separately in air-tight containers until ready to assemble.