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BLT Salad with Blue Cheese
© David Nicolas

BLT Salad with Blue Cheese

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In his cute version of the BLT sandwich, Michael Schwartz replaces the mayo with a wedge of blue cheese. He cures his own bacon, but the salad is delicious with any good artisanal bacon. "They can never be too thick," he says.

  1. 8 thick slices of bacon (4 ounces)
  2. 2 tablespoons minced shallot
  3. 1 1/2 tablespoons sherry vinegar
  4. 3 tablespoons extra-virgin olive oil
  5. Salt and freshly ground pepper
  6. 1 large head of frisée, torn into bite-size pieces (8 cups)
  7. 2 pounds assorted tomatoes, large ones sliced or cut into wedges
  8. 6 ounces blue cheese, such as Stilton, cut into 4 equal wedges
  1. In a skillet, cook the bacon over moderate heat until crisp. Drain on paper towels. Cut the slices in half crosswise.
  2. In a small bowl, combine the shallot, vinegar and olive oil and season with salt and pepper. In a large bowl, toss the frisée with the vinaigrette; mound on plates. Arrange the bacon, tomatoes and blue cheese around the frisée and serve.


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