Warm Chicken Frisée Salad with Bacon

 



½ cup raisins

10 slices of bacon

2 cloves of garlic, minced

2 tablespoons of Dijon mustard

2 tablespoons white wine vinegar

1/8 teaspoon each of salt and pepper

2 cups of shredded chicken

2 teaspoons of vegetable oil

2 large heads of frisée lettuce, cored and trimmed


Preheat the oven to 350 degrees.  Spread the bacon on a baking sheet and bake until crisp.  This will take about 20 minutes.


While the bacon is in the oven, place raisins in a small bowl and cover with a cup of boiling water.  Allow them to soak for 20 minutes. Drain raisins and add them to a large bowl.


Place cooked bacon on paper towels and reserve ¼ cup of the bacon fat. Chop the cooked bacon into small pieces.


To make the vinaigrette, place the bacon fat into a small bowl.  Add garlic to the hot fat and whisk in the mustard and vinegar.  Season with the salt and pepper. Set aside.


Add shredded chicken to the bowl with the raisins.


In a large saute pan over high heat, heat 1 teaspoon of vegetable oil.  Add 1 head of the frisee lettuce.  Toss and cook until it's wilted. This will take 30 seconds. Put the wilted frisee into the bowl with the chicken and raisins.  Repeat with the second head of frisee.


Add the vinaigrette to the bowl with the wilted frisee, raisins and chicken and toss well.  Top salad with crumbled bacon and serve.


 Wine pairing:  Pruett Farms Winery 2024 Poulet Sautant



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