Details

Serves	4
Total	25 min
Prep	15 min
Cook	10 min
Active	25 min
Difficulty	4/10
Tags	`type-salad` `cuisine-french` `ingredient-pork` `ingredient-egg`

Equipment

Sauté Pan
Salad Bowl
Small bowls for mise en place

<aside> <img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:

Option to substitute slab bacon for Pork Belly Confit </aside>

Ingredients

Main

1 hd. Frisée, or curled endive
½ # Pork Belly Confit, bâtonnet
3 oz. Roquefort, optional

Aromatics

1 st. Leek, white only, émincér
½ ea. Shallot, ciselér
1 cl. Garlic, ciselér

Topping

4 ea. 63°C Egg
4 slices Sourdough, optional

Dressing

4 T Sherry Vinegar
1 T Dijon Mustard
TT Salt
TT Black Pepper

Instructions

Prep

Cook bacon on low heat to render fat and get crispy and brown
Wash and tear the frisée into pieces, place in salad bowl
Measure Dressing

Cook

Remove bacon when done, add and cook Aromatics
Pour bacon fat and Aromatics into Dressing
Toast optional Bread

Finish

Add bacon and optional cheese to salad bowl
Mix Dressing, add to salad and toss, plate with egg and optional toast immediately