Rising Stars April 2009

From: Scott Gottlich, Bijoux, Dallas. Yield: 4 servings.

Vinaigrette:

½ cup chopped garlic and shallots

1 Tbsp. chopped thyme

¼ cup Dijon mustard

¼ cup honey

¼ cup Banyuls vinegar

¾ cup salad oil

Lardons:

as desired, cubed bacon, ¼" thick, slowly rendered until crispy

Tomatoes:

4 medium tomatoes, sliced and seasoned with salt and pepper

2 cleaned heads of frisee

Place all vinaigrette ingredients, except oil, in bowl and mix. Slowly add oil so it will emulsify.

For salad, place seasoned tomatoes on plate. Toss frisee and lardons with vinaigrette and place atop tomatoes. Drizzle extra vinaigrette around plate.