Salad With Roquefort/Tarragon Vinaigrette

Total Time
20mins
Prep 10 mins
Cook 10 mins

Very tasty salad that comes across as "fancy". Easy enough for everyday but good enough to impress company. Men really like this one!

Ingredients Nutrition

Directions

  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.

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