Category: Salads

1 small Shallot

1 tbsp Dijon mustard

1 1/2 tbsp Red wine vinegar

5 tbsp Extra virgin olive oil

Salt

Freshly ground black pepper

1/3 lb Slab bacon cut into 1/2-inch cubes

12 Cubes French bread (1/2") (crusts removed)

3 cup Chicory leaves torn into 2-inch pieces

IN A SMALL BOWL, combine the shallot, mustard and vinegar. Mix well then slowly whisk in the olive oil. Season with salt and pepper and set aside. In a small heavy skillet, saute the bacon over medium heat until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add the cubes of bread to the skillet and saute until brown on all sides, 5 minutes. Return the bacon to the skillet, and heat it rapidly with the croutons, stirring constantly, until very hot. Remove the pan from the heat and quickly stir in the salad dressing, mixing well. (Take care, it may splatter). In a salad bowl, combine the chicory with the hot dressing, bacon and croutons, tossing quickly. Serve at once.