Heat oven to 425° F. Place cheese in
refrigerator to chill. Prepare your mise en
place- Cut bacon small, even dice. Cut bread
into 1/4-inch-thick slices at an angle. Remove
and discard frisee root end; cut or tear leaves
into 2-inch pieces. Use a vegetable peeler to
cut cheddar into shavings.
Place bacon in a small skillet over medium-low
heat. Cook, stirring occasionally, until crisp and
golden brown. Quickly transfer browned bacon to a
paper towel-lined plate or bowl. Drain and reserve
fat (you’ll need 2 tablespoons for dressing).
While bacon is cooking, bake crostini- On a
baking sheet, arrange bread slices in a single
layer, making sure pieces do not touch. Drizzle
bread all over with a total 1 tablespoon olive
oil, and lightly sprinkle with kosher salt and
black pepper. Bake until bread is lightly
browned and slightly crispy, 8-10 minutes.
In a mixing bowl whisk together vinegar,
sorghum syrup, mustard, 1/4 teaspoon kosher
salt and 1/4 teaspoon black pepper. While
whisking, slowly add cooking oil. Slowly whisk
in 2 tablespoons reserved bacon fat. Just
before you are ready to serve, quarter, core
and thinly slice apple.Just before you are
ready to serve, quarter, core and thinly slice
apple. In a large mixing bowl, combine frisee
and bacon, and toss with dressing. Taste and
adjust seasoning as desired. Arrange dressed frisee on a plate;
garnish with apples slices and cheddar. Serve with crostini, and
enjoy!
Serving
Suggestions
Serve with grilled or pan sauteed chicken. Serves 4 as a side salad
Originally Submitted
4/10/2017
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