Recipe - Salad Frisee

1 small Shallot
1 tablespoon Dijon mustard
1 One half tablespoon Red wine vinegar
5 tablespoon Extra virgin olive oil
Salt
Freshly ground black pepper
1/3 pound Slab bacon
cut into 1/2inch cubes
12 Cubes French bread (1/2")
(crusts removed)
3 cup Chicory leaves
torn into 2inch pieces

IN A SMALL BOWL, combine the shallot, mustard and vinegar. Mix well then
slowly whisk in the olive oil. Season with salt and pepper and set aside.
In a small heavy skillet, saute the bacon over medium heat until browned on
all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add
the cubes of bread to the skillet and saute until brown on all sides, 5
minutes. Return the bacon to the skillet, and heat it rapidly with the
croutons, stirring constantly, until very hot. Remove the pan from the heat
and quickly stir in the salad dressing, mixing well. (Take care, it may
splatter). In a salad bowl, combine the chicory with the hot dressing,
bacon and croutons, tossing quickly. Serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini