Frisee Salad with Bacon

I love all the lettuce varieties that are starting to show up in the grocery store. I saw some frisee yesterday and decided to put together a tasty salad that highlights its peppery taste. I wanted to create a hearty meal, so I added some applewood smoked bacon and roasted potatoes. Craig called this a "man salad" because of these filling and substantial ingredients. Despite the meat and potatoes, the frisee remains light and crisp. A simple shallot vinaigrette adds a bit of a kick. Dress the salad minimally, it is intended only to compliment the flavors. This recipe has a few more steps than the salads I usually make, but it is absolutely worth it.

Read more for the full recipe

Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:
(make 4 servings)
6 cups frisee, washed and torn (approx 2-3 heads)
1/2lb red potatoes, washed and chopped into 1" chunks
1/4lb bacon, chopped into 1/2" chunks
2 tbsp extra virgin olive oil, divided
2 tbsp shallots, minced
2 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp black pepper
1 tsp sea salt
1 tsp garlic powder
1 tsp hungarian paprika

Step by Step Instructions:
1. Preheat oven to 350

2. Toss potatoes with 1 tbsp oil, salt, pepper, garlic powder and paprika

3. Roast potatoes for 25-30 minutes, until crisp

4. In a small skillet, saute bacon on medium heat until crisp, 4-5 minutes

5. Remove bacon with a slotted spoon

6. Turn off heat and add shallot to bacon fat in pan, allow to soften 3 minutes

7. In a small bowl, whisk shallot with bacon fat, vinegar and mustard together

8. Slowly pour in 1 tbsp olive oil and continue to whisk until emulsified

9. Toss frisse, potatoes and bacon and plate, drizzle with dressing