Frisee Salad with Roasted Apples and Bacon
- 1 head frisée, outer leaves removed
- 2 large apples (Braeburn or Fuji), peeled, cored, and cut into ¼-inch-thick slices
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. maple syrup
- ½ teaspoon salt plus more to taste
- ½ teaspoon pepper plus more to taste
- 1 leek, very thinly sliced
- 3 Tbsp. sherry vinegar
- 4 slices thick-cut bacon, cut crosswise into ¼-inch- wide strips
- Preheat oven to 400C.
- In a small bowl, combine apples, olive oil, syrup, salt, and pepper. Toss to coat, then transfer apple slices to a nonstick baking sheet and bake for 15 minutes.
- Stir, then continue to cook until golden brown and tender, 10 to 15 minutes more. Set aside.
- Meanwhile, in a small bowl, combine leeks and vinegar. Set aside.
- In a heavy frying pan over medium heat, cook bacon until crisp and brown, about 7 minutes; drain on paper towels.
- Pour off all but 3 tbsp. of the accumulated bacon fat and return pan to low heat.
- Remove shallots from vinegar, reserving shallots, and add vinegar to hot bacon fat, whisking until dressing is emulsified.
- Arrange frisée in a bowl and add apples, bacon pieces, and leeks. Pour warm dressing over greens and toss to coat. Serve immediately.