Salad With Roquefort/tarragon Vinaigrette

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 slices bacon, diced
• 5 tablespoons vegetable oil
• 2 garlic cloves, halved
• 1 cup french bread cubes
• 1 head curly endive lettuce, torn into bite-sized pieces
• 1 1/2 ounces roquefort cheese, crumbled
• 1 tablespoon minced fresh chervil (or parsley)
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry wine vinegar
• 1 tablespoon minced fresh tarragon
• salt
• fresh ground pepper
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil

Recipe

• 1 fry bacon in heavy, medium skillet over medium high heat until crisp.
• 2 remove using slotted spoon and drain on paper towels.
• 3 pour off all but 1 tbs fat from skillet.
• 4 add oil and garlic and cook over medium high heat until garlic starts to color.
• 5 remove and reserve garlic.
• 6 add bread cubes to skillet and fry on all sides until golden brown.
• 7 remove, using slotted spoon and drain on paper towels.
• 8 rub croutons on all sides with reserved garlic.
• 9 for vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
• 10 whisk in oils in a thin stream.
• 11 toss endive with the vinegrette in a large bowl.
• 12 add bacon, croutons and cheese and mix gently.
• 13 srpinkle with chervil.
• 14 serve immediately.