From: Scott Gottlich, Bijoux, Dallas. Yield: 4 servings. Vinaigrette: ½ cup chopped garlic and shallots 1 Tbsp. chopped thyme ¼ cup Dijon mustard ¼ cup honey ¼ cup Banyuls vinegar ¾ cup salad oil Lardons: as desired, cubed bacon, ¼" thick, slowly rendered until crispy Tomatoes: 4 medium tomatoes, sliced and seasoned with salt and pepper 2 cleaned heads of frisee Place all vinaigrette ingredients, except oil, in bowl and mix. Slowly add oil so it will emulsify. For salad, place ...
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