Country Salad with Lardons

 

½ lb. Slab Bacon, rind removed

2 T. minced Shallots

1/3 C. Balsamic Vinegar

½ C. EVOO

Salt and Pepper

2 heads Frisee Lettuce

8oz. log Chevre, crumbled

2 C. Croutons

 

Tear frisee into bite sized pieces, wash, spin and dry.  Arrange in salad bowl.  Cut ½” cubes from bacon and brown in a heavy skillet over medium-high heat for 10 minutes.  Remove to paper towels to drain.  Pour out drippings; reserve 1/3 cup and return that to pan.  Lower heat to medium, add shallots and vinegar and cook, stirring constantly, about 5 minutes.  Remove from heat and stir in oil.  Top frisee with chevre, add lardons and dressing.  Toss well to coat.  Add croutons and serve.

 

From Crowd Pleasing Potlucks