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Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette Recipe

Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette Recipe

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Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette

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Ingredients:

Serving

4 heads frisee
12 oz smoked bacon (homemade or other )
8 to 12 shallots
1/4 cup balsamic vinegar
1/4 cup grenadine
16 oz locally foraged mushrooms (such as chanterelles, boletes, chicken of the woods and lobster mushrooms)
olive oil
kosher salt
cracked pepper
fresh thyme
1 ficelle (approximately 12 inches), or french bread of choice
1 lb baby spinach
4 oz sherry vinegar
4 oz virgin olive oil
4 oz soy or canola oil
1 to 2 cloves garlic, crushed
salt
freshly cracked black pepper

Directions:

Salad:
Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
Cut the ficelle into 16 thick little slices
Vinaigrette:
To Assemble:
Warm plates in a low oven.
Have all components prepped in advance.
In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
Arrange croutons over the salad. Garnish with coarsely chopped herb confetti

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4413.81 Kcal (18480 kJ)
Calories from fat	2554.27 Kcal
		% Daily Value*
Total Fat	283.81g	437%
Cholesterol	289.53mg	97%
Sodium	3778.92mg	157%
Potassium	9085.96mg	193%
Total Carbs	331.87g	111%
Sugars	119.59g	478%
Dietary Fiber	39.59g	158%
Protein	164.62g	329%
Vitamin C	211.2mg	352%
Vitamin A	2mg	67%
Iron	43mg	239%
Calcium	1351.1mg	135%

Amount Per 100 g
Calories	183.63 Kcal (769 kJ)
Calories from fat	106.27 Kcal
		% Daily Value*
Total Fat	11.81g	437%
Cholesterol	12.05mg	97%
Sodium	157.22mg	157%
Potassium	378.02mg	193%
Total Carbs	13.81g	111%
Sugars	4.98g	478%
Dietary Fiber	1.65g	158%
Protein	6.85g	329%
Vitamin C	8.8mg	352%
Vitamin A	0.1mg	67%
Iron	1.8mg	239%
Calcium	56.2mg	135%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.