Country Salad with Lardons<\/p>\n
<\/p>\n
\u00c2\u00bd lb. Slab Bacon, rind removed<\/p>\n
2 T. minced Shallots<\/p>\n
1\/3 C. Balsamic Vinegar<\/p>\n
\u00c2\u00bd C. EVOO<\/p>\n
Salt and Pepper<\/p>\n
2 heads Frisee Lettuce<\/p>\n
8oz. log Chevre, crumbled<\/p>\n
2 C. Croutons<\/p>\n
<\/p>\n
Tear frisee into bite sized pieces, wash, spin and dry.\u00c2\u00a0 Arrange in salad bowl.\u00c2\u00a0 Cut \u00c2\u00bd\u00e2\u20ac\u009d cubes from bacon and brown in a heavy skillet over medium-high heat for 10 minutes.\u00c2\u00a0 Remove to paper towels to drain.\u00c2\u00a0 Pour out drippings; reserve 1\/3 cup and return that to pan. \u00c2\u00a0Lower heat to medium, add shallots and vinegar and cook, stirring constantly, about 5 minutes.\u00c2\u00a0 Remove from heat and stir in oil.\u00c2\u00a0 Top frisee with chevre, add lardons and dressing.\u00c2\u00a0 Toss well to coat.\u00c2\u00a0 Add croutons and serve.<\/p>\n
<\/p>\n
From Crowd Pleasing Potlucks<\/p>\n","protected":false},"excerpt":{"rendered":"
Country Salad with Lardons \u00c2\u00bd lb. Slab Bacon, rind removed 2 T. minced Shallots 1\/3 C. Balsamic Vinegar \u00c2\u00bd 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.\u00c2\u00a0 Arrange in salad bowl.\u00c2\u00a0 Cut \u00c2\u00bd\u00e2\u20ac\u009d cubes from bacon and brown in a heavy skillet over medium-high heat for 10 minutes.\u00c2\u00a0 Remove to paper towels to drain.\u00c2\u00a0 Pour out drippings; reserve 1\/3 cup…<\/p>\n