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Frisée Salad with Maple-Bacon Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Mary Lyn Hill Jenkins
Yield 8 servings (serving size: about 3/4 cup)
Bitter greens like radicchio and endive provide a pleasant counterpoint to the sweet, slightly smoky dressing, while wispy, curly frisée gives the dish body. You can prepare the salad dressing up to a day ahead and reheat it to serve. But don't dress the salad until the last minute so the greens stay crisp.

Ingredients

  • 6 cups torn frisée leaves
  • 4 cups (3/4-inch) diagonally cut Belgian endive (about 3 heads)
  • 1 cup thinly sliced radicchio
  • 4 slices center-cut bacon
  • 1/4 cup chopped shallots
  • 2 tablespoons champagne vinegar
  • 4 teaspoons maple syrup
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 ounces (about 3/4 cup) crumbled blue cheese

Nutrition Information

  • calories 96
  • fat 6 g
  • satfat 3 g
  • monofat 2.3 g
  • polyfat 0.3 g
  • protein 5 g
  • carbohydrate 6.3 g
  • fiber 2 g
  • cholesterol 13 mg
  • iron 0.7 mg
  • sodium 352 mg
  • calcium 94 mg

How to Make It

  1. Combine first 3 ingredients in a large bowl. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Add shallots to drippings in pan; cook 30 seconds, stirring constantly. Remove from heat; stir in champagne vinegar, maple syrup, extra-virgin olive oil, Dijon mustard, salt, and freshly ground black pepper. Pour dressing over salad greens; toss well to combine. Add crumbled bacon and cheese to greens; toss gently.