Yield: 1 servings
|1 \N||Chicken livers; up to 2|
|2 ounces||Balsamic Vinegar|
|6 ounces||Blended oil|
|1 \N||Shallot minced|
|\N \N||Salt and pepper|
|1 pounds||Large cut country bacon; (about 1/2 inch by|
|\N \N||; 1/2 inch by 1/2|
|\N \N||; inch)|
|2 \N||Heads frisee; washed and trimmed|
|\N \N||Roquefort or chevre cheese|
|4 slices||Baguette; toasted|
For the dressing, saute the chicken livers until cooked through. In a blender, puree liver with oil, vinegar, and shallots. Season with salt and pepper to taste. Set aside.
For the salad, saute the lardons in a medium saute pan over medium heat until crispy. Transfer with bacon fat into mixing bowl. Toss with frisee and enough dressing until coated lightly.
Generously spread cheese on croutons.
Serve salad in individual plates topped with 1 crouton.
Converted by MC_Buster.
Per serving: 5019 Calories (kcal); 56g Total Fat; (10% calories from fat); 165g Protein; 946g Carbohydrate; 140mg Cholesterol; 11076mg Sodium Food Exchanges: 61½ Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0042 Converted by MM_Buster v2.0n.