It is officially Autumn. Lots of pumpkins and apples at farm-stands, color coming in the trees, leaves falling, and that nip in the air that reminds us that summer is at an end. I love fall. I love the colors, the crisp air, the clear light. And the food! Summer was great and I enjoyed all of the fresh food, but who doesn’t welcome back hot soups and stews, butternut squash, and apples? I recently was looking for a fall salad and thought apple, frisee, and endive would be a good combination. I decided to stack it! Not only does it look great, but it also tastes amazing with the crunch of apples and greens and the subtle hints of maple and bacon.
CHANGE SERVING SIZEpeople
- 2 apple(s) gala or braeburn
- 1 tbsp olive oil extra virgin
- 2 tbsp maple syrup
- 2 shallot(s) very thinly sliced and separated into rings
- 3 tbsp sherry vinegar
- 4 slices bacon thick cut crosswise into 1/4 inch strips
- 1 bunch frisee lettuce outer leaves removed
- 1 belgian endive sliced crosswise into rings just before assembling
- Core and thinly slice apples, place in a bowl with water and a dollop of lemon juice.
- In a small bowl combine shallots and vinegar. Set aside.
- In a heavy frying pan over medium heat, cook bacon until crisp and brown, drain on paper towels. Pour off all but 3 Tablespoons of the bacon fat and return pan to low heat.
- Remove shallots from vinegar and reserve.
- Add vinegar to hot bacon fat, whisking until emulsified. Add salt and pepper to taste.
- Break frisee into sprigs and mix with endive. Dress lightly with bacon fat vinegar combination, reserving some dressing to drizzle on salads.
- On salad plates arrange 2 apple slices, then some of the dressed greens and some shallot slices.
- Repeat using single apple slice, then the other components 2 times more ending with an apple slice. Drizzle with warm dressing, sprinkle with bacon and serve.