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.



The Sweet Garlic

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

The Croutons and Bacon

 * 1/2 	lb thick slab bacon, cut into 1/2 inch cubes
 * 1 	cup bread, crust removed,cut in 1/2 inch cubes
 * 3-4 	tablespoons rendered bacon fat

The Mustard Dressing

 * 1 	shallot, finely diced
 * 1 	tablespoon Dijon mustard
 * 2 	tablespoons red wine vinegar
 * 5 	tablespoons extra virgin olive oil
 * 1 	pinch salt
 * 1/4 	teaspoon fresh ground pepper

The Salad

 * 1 	head chicory lettuce, wash and dried (curly endive)
 * 1/2 	cup Roquefort cheese, crumbled
 * fresh ground pepper

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. Boil for 3 minutes. Remove from the heat. Discard the milk, reserving the garlic. Combine the sugar and butter over medium heat. Add the garlic and cook until the cloves are soft and lightly caramelized. Season with salt and pepper. Set the sweet garlic aside.

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

To Make the Dressing
Mix the shallots, mustard, and vinegar together. Gradually whisk in the olive oil until the liquid is well blended. Season with salt and pepper.<BR> Set aside.

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