You had me at warm bacon dressing!
4 ounces thick-cut bacon, diced or sliced
1 shallot, minced
2 tsp. honey
1/4 cup white wine vinegar
3 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste
2 bunches frisée, leaves separated
3 ounces crumbled Roquefort cheese
2 tbsp. chopped chives
Add bacon to pan over medium low heat. Let fat slowly render. When bacon is crisp remove from pan. Transfer to paper towel to drain.
Remove all but 1/4 cup bacon fat. Increase heat to medium. Add shallot and cook until soft, about 2 minutes. Add honey. Remove pan from heat and whisk in vinegar and olive oil. Season with salt and pepper.
Toss frisée with warm dressing. Garnish salad with bacon, blue cheese and chives.
Yield: 4 servings.