Small Avocado Salads With Warm Bacon Parsley Vinaigrette

• 13 lb bacon (cooked, see below ~ reserve 2 tablespoons bacon fat)
• 2 avocados (firm-ripe, pitted, peeled, and each cut into 4 to 6 wedges)
• 2 cups spring greens
• 14 cup water
• 3 garlic cloves (finely minced)
• 2 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 116 teaspoon salt
• 18 teaspoon fresh ground black pepper
• 2 tablespoons flat leaf parsley (chopped)
• 4 tablespoons gorgonzola (optional)

1. Fry bacon in a large skillet; drain on paper towels ~ reserve 2 tablespoons bacon fat.
2. Heat reserved bacon fat over medium heat.
3. Add garlic, 14 cup water (carefully, because it will sputter a little), the lemon juice, sugar, salt, and pepper, and simmer 1 minute, stirring constantly.
4. Stir in parsley and crumble in bacon.
5. Cool slightly.
6. Prepare individual salad plates with about 1/2 cup spring greens on each plate; top with avocado wedges.
7. Immediately spoon a small amount of vinaigrette over avocado wedges on each plate ~ top each plate with 1 tablespoon Gorgonzola, and serve.

bacon, avocados, spring greens, water, garlic, lemon juice, sugar, salt, ground black pepper, flat leaf parsley, gorgonzola

Taken from www.food.com/recipe/small-avocado-salads-with-warm-bacon-parsley-vinaigrette-482511 (may not work)