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Ingredients
- 1 x Chicken livers, up to 2
- 2 ounce Balsamic Vinegar
- 6 ounce Blended oil
- 1 x Shallot chopped Salt and pepper
- 1 lb Large cut country bacon, (about 1/2 inch by 1/2 inch by 1/2 inch)
- 2 x Heads frisee, washed and trimmed Roquefort or possibly chevre cheese
- 4 slc Baguette, toasted
Directions
- For the dressing, saute/fry the chicken livers till cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside.
- For the salad, saute/fry the lardons in a medium saute/fry pan over medium heat till crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and sufficient dressing till coated lightly.
- Generously spread cheese on croutons.
- Serve salad in individual plates topped with 1 crouton.
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