- 1 lb (450 g) slab bacon, cut into 1-inch (2.5-cm) cubes
- ½ baguette, cut into ½ -inch (1-cm) slices
- Drizzle of olive oil
- ¾ cup (170 g) Chicken Liver Vinaigrette
- 2 heads of frisee, washed and torn into pieces
- 1 shallot, thinly sliced
- Salt and freshly ground black pepper
- 6 ounces (168 g) Roquefort (that’s real Roquefort, knucklehead!), at room temperature
- Medium saucepan
- Strainer
- Sauté pan
- Salad bowl
- PREP
- Prepare the bacon by placing the cubes in the saucepan, covering them with water, and bringing to a quick boil. When the water boils, drain the bacon, discarding the water.
- Toast the baguette slices in the oven with a drizzle of olive oil. Make sure you have your vinaigrette ready to go.
- COOK
- Place the sauté pan on high heat for 2 minutes, or until sizzling hot. Add the bacon and cook until crispy and brown. Place the cooked bacon in the salad bowl and discard all but 2 tablespoons (28 ml) of the bacon fat. Over medium-high heat, add the chicken liver vinaigrette to the now empty but still hot pan and bring to a boil. Remove from the heat.
- SERVE
- Place the frisée in the salad bowl with the bacon and add the shallot. Toss the salad with the vinaigrette and season with salt and pepper.
- Spread some Roquefort on each of the slices of toasted baguette. Divide the salad among six serving bowls, top each with two cheese-smeared toasts, and serve.