ENDIVE AND ROQUEFORT SALAD WITH LARDONS

Preparation

Baking Directions:

LARDONSCook the lardons in a sauté pan over medium-high heat until well-done, about 6 minutes.

As the lardon are cooking, cut the endive in half lengthwise, then, with the cut-side down, slice into thin strips, a bit wider than julienne.

On each of 4 plates, create a square plank of endive slices.

Sprinkle some Roquefort over each plank, then drizzle some vinaigrette, chive and parsley over the plank.

Season generously with pepper.

Then lay another plank perpendicular to the first on top.

Turn the lardons out onto a plate lined with paper towels to drain.

Distribute the lardons over the top of each salad, then drizzle with the remaining vinaigrette, the chive, and the parsley.

Season with pepper and serve.

Sherry Vinaigrette:Makes 1 cupIn a mixing bowl, whisk together the mustard and the egg yolk.

Whisk in 1 teaspoon of sherry vinegar, then slowly whisk in the olive oil to form a thick emulsion.

Whisk in the remaining sherry vinegar and season to taste with salt and pepper.

If you feel the vinaigrette would benefit from a bit more sherry and/or mustard, by all means add them to suit your own taste.

Tips:

This is a classic bistro dish that offers perfect contrasts of temperatures and textures.

One of its charms is that is can be adapted to suit different tastes, or what’s available in your refrigerator and pantry.

Some of my favorite variations include adding toasted walnuts warm from the oven (about a handful will accommodate four servings), thin slices of Granny Smith Apple, or shaved red radish.

Belgian Endive: Belgian endive preserves its white color because it is grown under a canvas cover, protecting it from the rays of the sun.

When exposed to the sun, photosynthesis occurs, turning it into curly endive (frisee lettuce).