Warm Chicory Salad with Sweet Garlic, Croutons, Bacon and Roquefort

__NOTOC__
== Description ==
Although I haven't tried this recipe, I thought it would be a good recipe to try to make my own dressing and possibly add some other spices.
== Ingredients ==
=== Sweet garlic ===
* 20 cloves garlic, peeled
* 1 cup milk
* 1 tablespoon sugar
* 2 tablespoons clarified butter
* salt
* fresh ground pepper
=== Croutons and Bacon ===
* ½ lb thick slab bacon, cut into ½ inch cubes
* 1 cup bread, crust removed, cut in ½ inch cubes
* 3-4 tablespoons rendered bacon fat
=== Mustard Dressing ===
* 1 shallot, finely diced
* 1 tablespoon Dijon mustard
* 2 tablespoons red wine vinegar
* 5 tablespoons extra virgin olive oil
* 1 pinch salt
* ¼ teaspoon fresh ground pepper
=== Salad ===
* 1 head chicory lettuce, wash and dried (curly endive)
* ½ cup roquefort cheese, crumbled
* fresh ground pepper
== Directions ==
=== To Prepare the Sweet garlic ===
# Place the garlic and milk in a heavy saucepan over medium-high heat, and bring the milk to a boil.
# Boil for 3 minutes.
# Remove from the heat.
# Discard the milk, reserving the garlic.
# Combine the sugar and butter over medium heat.
# Add the garlic and cook until the cloves are soft and lightly caramelized.
# Season with salt and pepper.
# Set the sweet garlic aside.
=== To Prepare the Croutons and Bacon ===
# Preheat the oven to 350°F.
# Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
# Remove from the heat and place the bacon on paper towels.
# Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
# Add the cubed bread to the pan and toss to coat.
# Season with salt and pepper and transfer the bread cubes to a baking sheet.
# Bake for 5 minutes, or until they are lightly browned.
# Set aside.
=== To Make the Dressing ===
# Mix the shallots, mustard, and vinegar together.
# Gradually whisk in the olive oil until the liquid is well blended.
# Season with salt and pepper.
# Set aside.
=== To Serve ===
# Tear the chicory leaves into small pieces.
# Place them in a serving bowl and set aside at room temperature.
# Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
# Add the croutons and then the dressing.
# Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
# Don't overcook the dressing or the mustard will lose its flavor.
# Serve the salad on individual plates, topped with crumbled roquefort cheese, sweet garlic, and freshly ground pepper to taste.
Category:Swiss Salads
Category:Swiss Meat Dishes
Category:Garlic Recipes
Category:Red wine vinegar Recipes
Category:Clarified butter Recipes
Category:Chicory Recipes
Category:Bacon grease Recipes
Category:Roquefort Recipes
Category:Dijon mustard Recipes
Category:Shallot Recipes
Category:Bacon Recipes