Total Steps
4
Ingredients
9
Tools Needed
4
Ingredients
- 4 slices Baguette, toasted
- Roquefort or chevre cheese(optional)
- 2 Heads frisee, washed and trimmed
- 1-2 Chicken livers
- 2 ounces Balsamic Vinegar
- 6 ounces Blended oil
- 1 Shallot, minced
- Salt and pepper(optional)
- 1 pound Large cut country bacon (about ½ inch by ½ inch by ½ inch)
Instructions
1
Step 1
until cooked through
For the dressing, sauté the chicken livers until cooked through. In a blender, purée the liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside.
2
Step 2
until crispy
For the salad, sauté the lardons in a medium sauté pan over medium heat until crispy. Transfer the lardons and bacon fat into a mixing bowl. Toss with frisee and enough dressing until coated lightly.
3
Step 3
Generously spread cheese on croutons.
4
Step 4
Serve salad in individual plates, topped with 1 crouton per serving.
Tools & Equipment
Saute pan
Blender
Mixing bowl
Plates