Courtesy of Ian Kipp, Ella

Serves 4

Balsamic Vinaigrette
¼ cup balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon roasted garlic
1 teaspoon chopped shallots
1 cup extra virgin olive oil
Kosher salt & freshly ground black pepper, to taste

Whisk to combine all ingredients, and adjust seasonings as necessary. Set aside.

Salad
4 strips smoked bacon, cooked and roughly chopped
1 teaspoon minced shallot
½ teaspoon extra virgin olive oil
½ cup balsamic vinaigrette
2 bunches frisée, cleaned and trimmed
1 Granny Smith apple, julienned or halved and thinly
sliced
1 teaspoon finely chopped fresh herbs (parsley, oregano,
thyme)
½ cup good-quality blue cheese, crumbled
½ cup pecans, toasted

Kosher salt and freshly ground black pepper, to taste

In a small sauté pan, add the bacon, shallots and oil and place over medium-high heat until the shallots begin to brown. Add the balsamic vinaigrette to the bacon mixture and cook until it separates.

Remove from heat.

In a large mixing bowl, combine the frisée, apple, herbs, blue cheese, pecans, a pinch of salt and a pinch of pepper. Lightly toss to combine and add the warm balsamic vinaigrette. Toss the salad thoroughly and serve immediately.