Salad Frisee with Endive, Canadian Bacon, & Croutons
- Put the endive and chicory lettuce in a large bowl.
- put the rounds of french bread (cut into quarters) in the over to toast, saute the Canadian bacon in a small frying pan in the walnut oil till crispy on the outside (in Belgium they used smoked pork belly) then scatter the bacon on the salad.
- Turn off the flame under the frypan, deglaze the pan with the vinegar, pour the warm vinaigrette over the salad, add in the croutons and toss gently.
- Serve with more french bread, a bit of cheese, and Saison Dupont.