Frisee Salad With Hot Bacon Dressing

If God has called someone to ministry He will provide the grace to meet the qualifications for it. The biblical criteria for those in church leadership pertain not only to intellectual and theological skills but also to character, with an emphasis on moral and spiritual maturity. Any effort aimed at identifying those called to church leadership and providing encouragement to them must entail appropriate steps at character development [according to 1 Timothy 3 and Titus 1].

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	French	Salads, Taste	4	Servings

INGREDIENTS

1	lb	Frisee, torn into bite-size
		leaves
1/2	lb	Lean slab bacon, cut into
		1-inch pieces about
		1/4-inch thick
1/4	c	French peanut oil
1/3	c	Minced shallots
1/4	c	Dry white wine
1/4	c	White wine vinegar
		Croutons, if desired
		Sauteed diced potatoes
		Poached eggs as
		accompaniments if
		desired
2	T	Minced fresh herbs, such as
		tarragon chives and
		chervil

INSTRUCTIONS

Arrange the frisee in a salad bowl.  In a saucepan of boiling water
blanch the bacon for 3 minutes, drain  and pat dry. In a skillet set
over moderate heat, heat the oil until  hot. Add the bacon and cook
until it is nearly crisp. With a slotted  spoon remove the bacon to
drain on paper towels. To the skillet add  the shallots and cook 1
minute, stirring. Add the white wine and  vinegar and reduce for 1
minute.  Pour the dressing over the frisee, add the bacon, croutons and
potatoes and toss to combine. Divide the salad among serving plates
and garnish each with a poached egg and fresh herbs.  From Taste Show #
TS4795  Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #548
by  "Master Harper Gaellon" <[email protected]> on Apr 4, 1997

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