Oct 16, 2006

Roasted Apple, Bacon, Frisee And Endive Salad

A great combination of sweet, sour, and salty.

2 large apples, peeled, cored, and cut into
1/4-inch-thick slices

1 tbsp. extra-virgin olive oil

2 tbsp. honey

1/2 tsp. each salt and pepper, or to taste

2 medium shallots, very thinly sliced and separated into rings

3 tbsp. balsamic vinegar

4 slices thick-cut bacon, cut crosswise into 1/4-inch-wide strips

2 medium bunches frisee lettuce, tough outer leaves removed

2 sliced raw endives

1. Preheat oven to 400[degrees]. In a small bowl, combine apples, olive oil, honey, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.

2. Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.

3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.

4. Arrange frisee in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.

Makes 4 to 6 servings

1 comment:

Sally Parrott Ashbrook said...

Yum! That's going in my to-make recipe list.