This is not a bacon book recipe, but Fred Sauceman, who is a professor at East Tennessee State University (and is in the Bacon book, in the section about Chocolate Gravy), recently made this dish:
It’s a salad using these five artisanal bacons from the Bacon book, from five different states:
Benton’s (Tennessee), Broadbent (Kentucky), Edwards’ (Virginia), Arkansas Peppered, and Nueske’s (Wisconsin).
Fred elaborated: “We’ve served ‘bacon salads’; like this on several occasions, since guests really enjoy the bacon geography. In this case, I dressed the salad with a simple French vinaigrette: finely chopped shallots, red wine vinegar, Maille mustard, peanut oil, salt, and pepper. –Fred”