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This week, I planned poorly for lunch and had pretty much nothing for Monday. So, I played the home version of Chopped and ended up coming up with something pretty darn tasty.

Gluten-free, paleo


Blistered Grape and Bacon Salad

2 ounces double smoked bacon (my favorite is Schaler & Weber)
Fresh fennel
6 green seedless grapes
Savoy or other green cabbage

Cut your bacon into batons.

In a large pan over medium heat, brown your bacon. While that is working, shred the cabbage, slice the fennel wafer thin, and halve the grapes.

When the bacon is about halfway done, add the grapes and fennel and sauté until the fennel is slumpy and the grapes start to blister.

Add the cabbage and sauté, stirring frequently, until softened. Hit with a big pinch salt and a few cracks black pepper while cooking.

Drizzle with a little aged balsamic and serve.

Serves 1 for lunch