Roasted Apple, Bacon, and Frisée Salad

A happy marriage of sweet, sour, and salty. The warm dressing wilts the frisée slightly, so dress the salad immediately before you serve it. Prep and Cook Time: 40 minutes. Notes: Crispy frisée lettuce is a nice counterpoint to the rich bacon; substitute 5 sliced raw endives if you prefer.

Yield: Makes 4 to 6 servings

Ingredients

• 2  large apples (Braeburn or Fuji), peeled, cored, and cut into 1/4-inch-thick slices
• 1  tablespoon  extra-virgin olive oil
• 2  tablespoons  maple syrup
• 1/2  teaspoon  salt plus more to taste
• 1/2  teaspoon  pepper plus more to taste
• 2  medium shallots, very thinly sliced and separated into rings
• 3  tablespoons  sherry vinegar
• 4  slices thick-cut bacon, cut crosswise into 1/4-inch-wide strips
• 2  large bunches frisée lettuce, outer leaves removed (see notes)

Preparation

1. Preheat oven to 400º. In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes. Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.

2. Meanwhile, in a small bowl, combine shallots and vinegar. Set aside.

3. In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels. Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat. Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.

4. Arrange frisée in a bowl and add apples, bacon pieces, and shallots. Pour warm dressing over greens and toss to coat. Serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

163 (61% from fat)

Protein:

2.9g

Fat:

11g (sat 3.2)

Carbohydrate:

14g

Fiber:

1.6g

Sodium:

356mg

Cholesterol:

11mg