Frisse Recipe

Time30m

Serves4

Curley endive with shallots, crispy pancetta, and warm champagne vinaigrette

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Ingredients

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1
Wash and Prepare Curly Endive
Rinse the curly endive thoroughly under cold water to remove any dirt. Shake off excess water and pat dry with paper towels. Tear the endive into bite-sized pieces and place them in a large salad bowl.
2
Slice the Shallots
Peel the shallots and slice them thinly. Set aside.

3
Crisp the Pancetta
In a skillet over medium heat, add the pancetta slices. Cook until crispy, about 5-7 minutes. Stir occasionally to ensure even cooking. Once crispy, remove from heat and place on a paper towel to drain excess fat.

4
Combine Ingredients
In a small saucepan over low heat, combine champagne vinegar, Dijon mustard, salt, and black pepper. Whisk to combine.
5
Add Olive Oil
Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is emulsified and well combined. Remove from heat.

6
Combine Everything
Pour the warm vinaigrette over the torn curly endive and shallots in the salad bowl. Add the crispy pancetta on top. Toss gently to combine all ingredients, ensuring the vinaigrette coats the salad evenly.
7
Serve
Taste the salad and adjust seasoning with additional salt and pepper if desired. Serve immediately while the vinaigrette is warm.