Name: Warm Salad of Frisee And Baby Spinach, Mushrooms, Bacon, Sw
Ingredients: === SALAD ===; 4 Frisee heads; 12 oz Smoked bacon; (homemade or other); 8 Shallots -; (to 12); 1/4 c Balsamic vinegar; 1/4 c Grenadine; 16 oz Locally foraged mushrooms; such as; Chanterelles; boletes, chicken of the; Woods;; And lobster mushrooms; Olive oil; Kosher salt; to taste; Freshly-cracked black pepper; to taste; Fresh thyme; 1 Ficelle - (abt 12");; Or French bread of choice; 1 lb Baby spinach; === VINAIGRETTE ===; 4 oz Sherry vinegar; 4 oz Virgin olive oil; 4 oz Soy or canola oil; 1 Garlic clove - (to 2); crushed; Salt; to taste; Freshly-cracked black pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Dujour08	1	servings

INGREDIENTS

		=== SALAD ===
4		Frisee heads
12	oz	Smoked bacon; (homemade or other)
8		Shallots -; (to 12)
1/4	c	Balsamic vinegar
1/4	c	Grenadine
16	oz	Locally foraged mushrooms; such as
		Chanterelles; boletes, chicken of the
		Woods;
		And lobster mushrooms
		Olive oil
		Kosher salt; to taste
		Freshly-cracked black pepper; to taste
		Fresh thyme
1		Ficelle – (abt 12");
		Or French bread of choice
1	lb	Baby spinach
		=== VINAIGRETTE ===
4	oz	Sherry vinegar
4	oz	Virgin olive oil
4	oz	Soy or canola oil
1		Garlic clove – (to 2); crushed
		Salt; to taste
		Freshly-cracked black pepper; to taste

INSTRUCTIONS

Salad: Wash the frisee well, trim the root end but leave it attached, and
cut the heads in half. Remove the rind from the bacon. Cut bacon into thick
lardons, slowly render the fat, drain and dry lardons on paper toweling.
Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture
of hot balsamic vinegar and grenadine and reserve. Clean and trim the
mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh
thyme then roast them and reserve. Cut the ficelle into 16 thick little
slices. Vinaigrette: Combine all vinaigrette ingredients. To Assemble: Warm
plates in a low oven. Have all components prepped in advance. In a separate
pan or lightly-oiled baking dish lay the seasoned bread for croutons in a
single layer. Sprinkle lightly with oil and toast quickly in a 425 degree
oven. Place in the warming oven. In a large pan sear seasoned halves of
frisee in a scant amount of soy or canola oil. Transfer them to the warm
oven. In the same pan add the bacon, shallots, roasted mushrooms and half
of the vinaigrette. Heat thoroughly. Remove plates and frisee from the
warming oven. Spoon hot mushroom mixture across frisee. In that same pan
again, lightly wilt spinach with a splash more vinaigrette and plate it in
a separate little pile next to the mushroom braise. Arrange croutons over
the salad. Garnish with coarsely chopped herb confetti. This recipe yields
?? servings.
Source: "CHEF DU JOUR - (Show # DJ-9385) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-28-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Stan Frankenthaler
Converted by MM_Buster v2.0l.

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