Frisee Salad with Dijon Vinaigrette
- 1/2 pound thick-cut bacon, cut into small strips
- 1/3 cup store-bought honey Dijon dressing
- 1 tablespoon lemon juice
- 2 heads frisee
- Salt and fresh ground black pepper
- 4 eggs
- 1 apple (crisp variety such as Gala or Jonagold), thinly sliced
- 1/4 cup slivered almonds
Preheat a skillet over medium-high heat. Fry the bacon until browned and crisp. Transfer to a paper towel-lined plate to drain. Reserve 2 tablespoon of bacon drippings for the salad dressing, keep the remaining drippings in the pan to cook the eggs.
In the bottom of a large salad bowl, whisk together the bacon drippings, honey Dijon dressing and lemon juice. Tear the heads of frisee into bite size pieces and place in the bowl. Season with salt and pepper and toss to coat the ingredients.
Heat the pan the bacon was cooked in and fry eggs to over easy consistency. Season each with a bit of salt and pepper. Divide the salad among 4 plates. Top each with some of the apple slices, almonds, bacon and a fried egg.
Recipe courtesy of Sandra Lee
Recipe courtesy of Anne Burrell