Salad With Roquefort/Tarragon Vinaigrette

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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry bacon in heavy, medium skillet over medium high heat until crisp.
  • Remove using slotted spoon and drain on paper towels.
  • Pour off all but 1 tbs fat from skillet.
  • Add oil and garlic and cook over medium high heat until garlic starts to color.
  • Remove and reserve garlic.
  • Add bread cubes to skillet and fry on all sides until golden brown.
  • Remove, using slotted spoon and drain on paper towels.
  • Rub croutons on all sides with reserved garlic.
  • For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.
  • Whisk in oils in a thin stream.
  • Toss endive with the vinegrette in a large bowl.
  • Add bacon, croutons and cheese and mix gently.
  • Srpinkle with chervil.
  • Serve immediately.
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