Frisee salad

Ingredients:

• 100 g of blue cheese, such as Cabrales, Sagi, Roquefort, or Gorgonzola
• A piece of baguette 15 cm long.
• 3 tablespoons champagne vinegar
• 2 tbsp. l. chopped shallots
• 1 tbsp. sugar
• 1 large egg
• 100 g pancetta or thick slices of bacon, cut into 2 x 0.5 cm pieces.
• 1/4 cup frisee lettuce (French curly endive), torn into bite-size pieces (about 1/4 cup)
• 3 radishes, thinly sliced
• Candied pecans, for garnish

Preparation:

1. Position a rack on the top shelf of the oven and preheat the oven to broil. Slice the cheese into 0.5 cm thick slices. Cut the baguette diagonally into 12 long, 1 cm thick slices and top with the cheese slices. Arrange on a baking sheet and set aside.
2. In a small bowl, combine vinegar, shallot, sugar, egg, 3/4 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat a heavy-bottomed skillet over medium heat and cook the pancetta, stirring occasionally, until golden brown, about 6 minutes. Transfer to a paper towel-lined plate. Discard the rendered fat in the skillet and reduce the heat to low.
4. Add the vinegar mixture to the fat in the pan, stirring constantly, until the liquid thickens slightly, 1 to 2 minutes. Remove from heat.
5. Place the frisee salad in a large bowl, drizzle with the warm dressing, and toss to coat. Season with salt and pepper to taste.
6. Toast the bread in the oven on broiler mode until the cheese is softened, about 1 minute. Divide the salad among bowls and top with radishes, pecans, and pancetta. Serve each serving with three blue cheese crostini.