Ingredients: 2 Belgian endives washed, patted dry and sliced crosswise into little rings 1 large head of Chicory lettuce washed and torn 6 tablespoons of walnut oil 2 tablespoons red wine vinegar salt and papper 4 ounces of thickly sliced Canadian bacon cut into chunks 4 thin slices from a loaf of french bread Directions: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 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. |