Bacon/Maple/Blue Cheese Salad

  • 6 cups torn frisee
  • 4 cups Belgian endive, cut on the bias
  • 1 cup thinly sliced radicchio
  • 4 slices bacon
  • 1/4 cup chopped shallot
  • 2 T champagne vinegar
  • 4 t. maple syrup
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup crumbled blue cheese

Combine the greens in a large salad bowl. Fry the bacon until crisp, drain on paper towels. Remove most of the bacon fat from the skillet and saute the chopped shallots in the remaining fat. Deglaze the pan with the vinegar stirring until all the brown bits come loose. Add the maple syrup, olive oil and mustard cooking and stirring until combined. Toss the hot dressing on the greens. Season with salt & pepper and finally add the crumbled blue cheese.

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