74ºF

Seared Bacon & Frisee Salad

photo

Seared Bacon & Frisee Salad

2 strips thick cut bacon, ½-inch thick

frisee, outer dark green leaves removed and discarded, inner light green/white cleaned and chopped

quail eggs

 

Sear the bacon over medium heat in a cast iron pan until golden brown and crispy around the edges.  Remove and dot on paper towels.  Reserve bacon fat for whatever you desire.

To soft boil the eggs, bring a pot of water to a boil, very carefully and softly add the quail eggs to the water, cook for 1:45-2:00 minutes.  Place directly into ice water, remove, peel, and place over the salad.

Toss the frisee with the vinaigrette, drizzle with a little extra eggs.

 

Mustard Vinaigrette

3 tablespoons sherry vinegar

1 tablespoon mustard seeds

1 teaspoon Dijon

¼ cup extra virgin olive oil

¼ teaspoon fresh thyme, minced

1 teaspoon maple syrup, plus more for garnish

 

Place the vinegar and mustard seeds in a small pot and heat over low heat until the mustard seeds are plump and softened.  Remove from heat and allow to cool.

Spoon 1 tablespoon mustard seeds and vinegar into the Dijon, add the thyme, maple, salt and drizzle in the oil.