Frisee Aux Lardons
By: Frank Fariello
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 Chicken livers, up to 2
2 ounces Balsamic Vinegar
6 ounces Blended oil
1 Shallot minced
Salt and pepper
1 pound Large cut country bacon, (about ½ inch by ½ inch by ½ inch)
2 Heads frisee, washed and trimmed
Roquefort or chevre c
4 slc Baguette, toasted

Preparation

1 For the dressing, saute the chicken livers until cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside. 2 For the salad, saute the lardons in a medium saute pan over medium heat until crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and enough dressing until coated lightly. 3 Generously spread cheese on croutons. 4 Serve salad in individual plates topped with 1 crouton.