Sweet and Sour Slaw

Ingredients

• 4 slices thick-cut bacon, Hormel VE 061009

• 1/2 red onion, thinly sliced, Pro Mark VE 007650

• 1/2 red bell pepper, thinly sliced, Southern VE 006648

• 1/2 tsp red pepper flakes, McCormick VE 039474

• 4 c. power blend veggie mix, Preferred Fresh Cuts VE 007493

• 1/2 cup apple cider vinegar, Woebers VE 046001

• 3 tb brown sugar, Pioneer VE 039808

• 5 oz goat cheese, Mont Chevre VE 074552

• Swiss mini oval, Ace Bakery VE 046247

• 1-2 tb olive oil. Corto VE 048789

• salt and pepper to taste

Directions

In a large skillet or sauté pan, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, remove the bacon and drain on paper towels, leaving the bacon fat in the pan. To the pan with the bacon fat, add the sliced onion, red pepper, and red pepper flakes. Cook for 2-3 minutes until softened and slightly caramelized. Stir int he power blend mix and cook for 3-4 minutes until it softens slightly. Add the vinegar and brown sugar, tossing to coat the veggies evenly - season with salt and pepper. Cook another 2-3 minutes, stirring occasionally, until the veggie mix is crisp tender. Before serving, cut a baguette into 1/2 inch slices, add olive oil and toast in oven or flat top at 350 degrees F until golden brown. Add goat cheese to each slice. Top with sweet and sour slaw, and sprinkle each slice with bacon.

Yields 3 cups