Recipe information
Yield
Serves 2
Ingredients
5 slices bacon (about 1/4 pound)
1/2 pound asparagus
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/2 head frisée (French curly endive) or 1/4 head chicory (curly endive)
Preparation
Step 1
In a skillet cook bacon over moderate heat until crisp. Drain bacon on paper towels and crumble. Trim asparagus and in a saucepan of boiling salted water cook until crisp-tender, about 4 minutes. In a colander drain asparagus and refresh under cold water. Cut asparagus into 1/2-inch-thick pieces, leaving about 2 inches of tops intact.
Step 2
In a large bowl whisk together vinegar, mustard, and salt and pepper to taste and add oil in a stream, whisking until emulsified. Tear frisée or chicory into bite-size pieces and add to dressing with asparagus and bacon. Toss salad to combine.
