1. 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. 2. Boil for 3 minutes. 3. Remove from the heat. 4. Discard the milk, reserving the garlic. 5. Combine the sugar and butter over medium heat. 6. Add the garlic and cook until the cloves are soft and lightly caramelized. 7. Season with salt and pepper. 8. Set the sweet garlic aside. 9. To Prepare the Croutons and Bacon: Preheat the oven to 350°F. 10. Meanwhile, fry the bacon in a skillet until it is crisp but not dry. 11. Remove from the heat and place the bacon on paper towels. 12. Pour off all but 3 to 4 tablespoons of the rendered bacon fat. 13. Add the cubed bread to the pan and toss to coat. 14. Season with salt and pepper and transfer the bread cubes to a baking sheet. 15. Bake for 5 minutes, or until they are lightly browned. 16. Set aside. 17. To Make the Dressing: Mix the shallots, mustard, and vinegar together. 18. Gradually whisk in the olive oil until the liquid is well blended. 19. Season with salt and pepper. 20. Set aside. 21. To Serve: Tear the chicory leaves into small pieces. 22. Place them in a serving bowl and set aside at room temperature. 23. Heat the bacon in a small, heavy-bottomed skillet over medium-high heat. 24. Add the croutons and then the dressing. 25. Toss for 2 seconds, pour it over the salad greens, and toss thoroughly. 26. (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. ---------------------------------------------------------------------------
Nutrition
Ingredients
