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Receta Frisee Aux Lardons

Name: Frisee Aux Lardons
Ingredients: 1 x Chicken livers, up to 2; 2 ounce Balsamic Vinegar; 6 ounce Blended oil; 1 x Shallot chopped Salt and pepper; 1 lb Large cut country bacon, (about 1/2 inch by 1/2 inch by 1/2 inch); 2 x Heads frisee, washed and trimmed Roquefort or possibly chevre cheese; 4 slc Baguette, toasted

de Global Cookbook

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Ingredientes

1 x Chicken livers, up to 2
2 ounce Balsamic Vinegar
6 ounce Blended oil
1 x Shallot chopped Salt and pepper
1 lb Large cut country bacon, (about 1/2 inch by 1/2 inch by 1/2 inch)
2 x Heads frisee, washed and trimmed Roquefort or possibly chevre cheese
4 slc Baguette, toasted

Direcciones

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