INGREDIENTS:Warm Sherry and Smoked Bacon Vinaigrette: 6 oz. bacon, sliced into thin strips 4 shallots, sliced 1 cup olive oil ½ cup sherry vinegar to taste, salt and pepper pinch of sugarSalad: 3 heads of baby frisee 2 Belgian endive 4-5 red potatoes, quartered 4 poached eggs, cooked to order as needed, freshly toasted croutons DIRECTIONS:For vinagrette, cook bacon and shallots slowly in olive oil until tender. Add vinegar, salt, pepper and sugar. For the salad, toss frisee, Belgian endive ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.