Warm Chicory Salad with Sweet Garlic, Croutons, Bacon and Roquefort

Description
Although I haven't tried this recipe, I thought it would be a good recipe to try to make my own dressing and possibly add some other spices.



Sweet garlic

 * 20 cloves garlic, peeled
 * 1 cup milk
 * 1 tablespoon sugar
 * 2 tablespoons clarified butter
 * salt
 * fresh ground pepper

Croutons and Bacon

 * ½ lb thick slab bacon, cut into ½ inch cubes
 * 1 cup bread, crust removed, cut in ½ inch cubes
 * 3-4 tablespoons rendered bacon fat

Mustard Dressing

 * 1 shallot, finely diced
 * 1 tablespoon Dijon mustard
 * 2 tablespoons red wine vinegar
 * 5 tablespoons extra virgin olive oil
 * 1 pinch salt
 * ¼ teaspoon fresh ground pepper

Salad

 * 1 head chicory lettuce, wash and dried (curly endive)
 * ½ cup roquefort cheese, crumbled
 * fresh ground pepper

To Prepare the Sweet garlic

 * 1) 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.

To Prepare the Croutons and Bacon

 * 1) Preheat the oven to 350°F.
 * 2) Meanwhile, fry the bacon in a skillet until it is crisp but not dry.
 * 3) Remove from the heat and place the bacon on paper towels.
 * 4) Pour off all but 3 to 4 tablespoons of the rendered bacon fat.
 * 5) Add the cubed bread to the pan and toss to coat.
 * 6) Season with salt and pepper and transfer the bread cubes to a baking sheet.
 * 7) Bake for 5 minutes, or until they are lightly browned.
 * 8) Set aside.

To Make the Dressing

 * 1) Mix the shallots, mustard, and vinegar together.
 * 2) Gradually whisk in the olive oil until the liquid is well blended.
 * 3) Season with salt and pepper.
 * 4) Set aside.

To Serve

 * 1) Tear the chicory leaves into small pieces.
 * 2) Place them in a serving bowl and set aside at room temperature.
 * 3) Heat the bacon in a small, heavy-bottomed skillet over medium-high heat.
 * 4) Add the croutons and then the dressing.
 * 5) Toss for 2 seconds, pour it over the salad greens, and toss thoroughly.
 * 6) Don't overcook the dressing or the mustard will lose its flavor.
 * 7) Serve the salad on individual plates, topped with crumbled roquefort cheese, sweet garlic, and freshly ground pepper to taste.