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Salad, Chicken over Frisee with , Apple & Bacon Recipe


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     Salad, Chicken over Frisee with , Apple & Bacon

Category   Salads - Soups - Sidedishes
Sub Category   Gluten-Free
Servings   2

4 ounces Bacon
1 each gluten free Baguette
2 teaspoons Sherry Vinegar
2 teaspoons Sorghum Syrup
1 packet Grey Poupon Dijon Mustard
8 ounces Frisee
1 each Apple
4 ounces Cheddar Cheese
Optional - 4 oz chicken breasts w/seasoned salt

Heat oven to 425° F. Place cheese in refrigerator to chill. Prepare your mise en place- Cut bacon small, even dice. Cut bread into 1/4-inch-thick slices at an angle. Remove and discard frisee root end; cut or tear leaves into 2-inch pieces. Use a vegetable peeler to cut cheddar into shavings.
Place bacon in a small skillet over medium-low heat. Cook, stirring occasionally, until crisp and golden brown. Quickly transfer browned bacon to a paper towel-lined plate or bowl. Drain and reserve fat (you’ll need 2 tablespoons for dressing).
While bacon is cooking, bake crostini- On a baking sheet, arrange bread slices in a single layer, making sure pieces do not touch. Drizzle bread all over with a total 1 tablespoon olive oil, and lightly sprinkle with kosher salt and black pepper. Bake until bread is lightly browned and slightly crispy, 8-10 minutes.
In a mixing bowl whisk together vinegar, sorghum syrup, mustard, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. While whisking, slowly add cooking oil. Slowly whisk in 2 tablespoons reserved bacon fat. Just before you are ready to serve, quarter, core and thinly slice apple.Just before you are ready to serve, quarter, core and thinly slice apple. In a large mixing bowl, combine frisee and bacon, and toss with dressing. Taste and adjust seasoning as desired. Arrange dressed frisee on a plate; garnish with apples slices and cheddar. Serve with crostini, and enjoy!
Serving Suggestions
Serve with grilled or pan sauteed chicken. Serves 4 as a side salad

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