Salade Frisée
Salade frisée pairs bitter, curly frisee with a warm goat cheese cake and salty crumbled bacon. The pale, frizzy leaves have a pleasant bite that a sharp Champagne vinaigrette softens without flattening. The creamy cheese and crisp bacon give each forkful contrast in texture. It serves eight, so it works well as a first course for a dinner party, and the only real work is making the cheese cakes and the dressing.
Instructions
Put the frisee in a large mixing bowl and pour in about half a cup of the Champagne Vinaigrette. Toss gently until every frond is lightly coated.
Divide the dressed frisee evenly among 8 salad plates, piling it up loosely so it keeps some height.
Set one goat cheese cake on top of each salad.
Scatter crumbled crisp bacon over each plate as a garnish and serve right away.
Make it personal.
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