Salad of Frisée, Apples, Blue Cheese and Bacon
By John Ash
This is a simple salad to make, but it captures those wonderful Fall/Winter flavors. You could substitute other fruits for the apples such as ripe pears, fuyu persimmons, etc. Other greens will do, if you can’t find frisée, which is also known as curly endive.
Difficulty Level Easy
1/2 lb good quality bacon, cut in 1/4 inch dice or lardons
1 Medium head tender frisée, about 10 ounces
1 Small tart apple such as Pippin or Granny Smith; peeled, seeded and cut into julienne
4-6 oz Blue cheese, thickly sliced
2 tbs Maple Syrup
1 tsp Dijon mustard
2 tsp Finely chopped shallot
2 tbs Apple cider vinegar
5 tbs Toasted walnut oil
Sea Salt and Pepper to taste
In a large sauté pan cook the bacon until crisp. Transfer it to paper towels to drain. Remove and discard the dark green outer leaves of the frisée and separate the pale yellow inner leaves. Wash, spin dry and set aside.
Toss the frisée with a tablespoon or two of the vinaigrette and arrange on 4 chilled plates. Attractively arrange the apples, blue cheese and bacon around. Drizzle remaining vinaigrette over and serve immediately.
Maple Vinaigrette Makes 1/2 cup Heat the maple syrup slightly in the microwave or on top of the stove and then whisk in the mustard, shallot and vinegar. Continue to whisk and slowly drizzle in the walnut oil to form a light emulsion. Season with salt and pepper. Store covered in refrigerator for up to 3 days.