Recipe: Frissee Salad

SMB requested the recipes from class the other night, so I figured I'd post them separately so they print up on one page.

Enjoy!

Frissee Salad with Eposses Cheese Croutons and Lardons

4 slices bacon, cut into lardoons
1 shallot, sliced thin
1 teaspoon Dijon mustard
1.5-2Tbs red wine vinegar
¼ cup extra virgin olive oil
Salt and pepper to taste
2 heads frissee, cleaned and cut into 2 inch pieces

Place bacon in a cold sauté pan and heat over a medium flame until almost crisp. Add shallots and sauté until transparent, about 2 minutes. Remove from heat and let cool for 2-3 minutes. Whisk in mustard and vinegar. Add olive oil and whisk until well combined. Season to taste with salt and pepper. Toss frissee with vinaigrette and portion servings onto individual plates.

For the Epoisses Cheese Croutons:
½ baguette, sliced into thin rounds
1 small round Epoisses Cheese (really, use any cheese you prefer)

Preheat broiler to low. Place croutons on a baking sheet and toast under the broiler until lightly toasted. Remove from oven and allow to cool slightly. Spread 1 tablespoon of the Epoisse onto each crouton and return to broiler. Broil until cheese starts to melt and brown slightly, about 30-45 seconds. Serve with the frissee salad.