Frisée Salad with Maple-Bacon Vinaigrette

By nanarose

Cooking Light

DECEMBER 2009

Ingredients

• 6 cups torn frisée leaves
• 4 cups (3/4-inch) diagonally cut Belgian endive (about 3 heads)
• 1 cup thinly sliced radicchio
• 4 slices center-cut bacon
• 1/4 cup chopped shallots
• 2 tablespoons champagne vinegar
• 4 teaspoons maple syrup
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 ounces (about 3/4 cup) crumbled blue cheese

Preparation

Step 1

1. Combine first 3 ingredients in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Pour dressing over salad greens; toss well to combine. Add crumbled bacon and cheese to greens; toss gently.