Ingredients:
1 Bundle Frisee, washed and cleaned
1/2 lb slab of bacon (or Atlantic salmon bacon), diced and cooked crispy
1/2 lb Jersey tomato, Diced and Chilled
1/2 lb Hot House English Cucumber, diced
1/4 lb Bermuda Onion, Diced
4 Poached Eggs - soft
Dressing:
3 oz Fresh Lemon JuiceÂ
3 oz Honey
6 oz Olive Oil
1 Tsp Dashi
1.5 oz Dry Roasted Garlic
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Preparations
Dressing:
1. To start - peel lemon and poach slowly for 1.5 hours in water
2. When done, Make the Vinaigrette and whisk together Lemon Juice, Honey, olive Oil, Dashi, and Roasted Garlic. Set asideÂ
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Take Frisee and diced veggies - toss together. Toss in bacon and drizzle dressing overtop - Serve immediately and Enjoy
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-Chef AdamÂ