Salad With Roquefort/Tarragon Vinaigrette

Ingredients

• 4 slices bacon, diced
• 5 tablespoons vegetable oil
• 2 garlic cloves, halved
• 1 cup French bread cubes
• 1 head curly endive lettuce, torn into bite-sized pieces

Tarragon Vinaigrette

• 1 1/2 ounces Roquefort cheese, crumbled
• 1 tablespoon minced fresh chervil (or parsley)
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry wine vinegar
• 1 tablespoon minced fresh tarragon
• salt
• fresh ground pepper
• 2 tablespoons olive oil
• 2 tablespoons vegetable oil

Directions

1. 1

   Fry bacon in heavy, medium skillet over medium high heat until crisp.

2. 2

   Remove using slotted spoon and drain on paper towels.

3. 3

   Pour off all but 1 tbs fat from skillet.

4. 4

   Add oil and garlic and cook over medium high heat until garlic starts to color.

5. 5

   Remove and reserve garlic.

6. 6

   Add bread cubes to skillet and fry on all sides until golden brown.

7. 7

   Remove, using slotted spoon and drain on paper towels.

8. 8

   Rub croutons on all sides with reserved garlic.

9. 9

   For vinegrette, blend lemon juice, vinegar, tarragon, salt and pepper in a small bowl.

10. 10

    Whisk in oils in a thin stream.

11. 11

    Toss endive with the vinegrette in a large bowl.

12. 12

    Add bacon, croutons and cheese and mix gently.

13. 13

    Srpinkle with chervil.

14. 14

    Serve immediately.