Description

Chef James shows you how to make his Frisee salad, which is a rich salad with a warm bacon sherry vinaigrette.

Ingredients

• 2  Each Fingerling potatoes
1
• 2  Each Frisee heads
2
• 3  Each Bacon slices
3
• 1/4  Cup(s) Danish blue cheese
4
• ½ one_half Table Spoon(s) Bacon fat
5
• 1  Each Quail egg, poached
6
•  Pinch Olive oil
7
•  Pinch Sea salt
8
•  As Needed Chives
9
• 1  Each Shallot, thinly sliced
10
• 2  Table Spoon(s) Sherry vinegar
11

Directions

1. To assemble the salad trim off the bottom of the frisee and remove any discolored pieces.
2. Next place in a bowl and add the blue cheese.
3. Par boil or boil half way the fingerling potatoes and cut them into slices.
4. Cook the bacon and cut into 1/2 inch pieces, reserving the bacon fat.
5. In a saute pan on medium heat add the bacon fat, bacon and fingerling potatoes.
6. Cook for a few minutes and then add the thinly sliced shallots. If you add them to early they will burn.
7. While cooking add a pinch of sugar.
8. When the potatoes get a nice brown color deglaze by adding the sherry vinegar. Be careful not to burn yourself when adding the sherry vinegar.
9. Add the warm mixture to the bowl with the frisee and blue cheese and toss.
10. Poach quail egg or any egg of your choice.
11. Plate the salad mixture up and place the poached egg on top.
12. Sprinkle with sea salt, olive oil, chives and enjoy..