Frisée with Warm Bacon Vinaigrette, Pear and Blue Cheese
Author Erica
Yield 4
Ingredients
- 2 small heads frisée lettuce
- 4 ounces thick-cut bacon, diced into 1/2-inch lardons
- 1/4 cup minced shallots
- 1/4 cup tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1-2 tablespoons maple syrup
- Kosher salt and black pepper to taste
- 2 firm ripe pears, washed and diced
- 2 oz blue cheese, crumbled.
- 1/2 cup pecans, toasted and rough chopped
Instructions
- Wash, trim and dry frisée. Place in a large serving bowl.
- In a large non-reactive skillet, fry bacon lardons over medium heat until they’re crisp and have rendered their fat. Transfer lardons to a paper plate to drain and set aside.
- Pour out most of the bacon fat, reserving about 4 tablespoons in the pan. Add the minced shallots to the reserved bacon grease and cook until translucent, about 2 minutes. Add the apple cider vinegar, Dijon mustard and maple syrup to the pan. Whisk to combine into a warm, emulsified vinaigrette. Adjust seasoning to taste. Pour dressing over frisée and toss all together.
- Scatter the reserved bacon, diced pears, blue cheese and pecans over the frisée. Serve right away.
Recipe by Northwest Edible Life at https://nwedible.com/cool-season-salads/