Categories: Salads, French 
      Yield: 2 servings 
  
      1 sm Shallot                           1/3 lb Slab bacon 
      1 tb Dijon mustard                            - cut into 1/2-inch cubes 
  1 1/2 tb Red wine vinegar                   12    Cubes French bread (1/2") 
      5 tb Extra virgin olive oil                   -(crusts removed) 
           Salt                                3 c  Chicory leaves 
           Freshly ground black pepper              - torn into 2-inch pieces 
  
  This is based on a classic French salad served at Quatorze Restaurant in 
  New York. 
   
  IN A SMALL BOWL, combine the shallot, mustard and vinegar. Mix well then 
  slowly whisk in the olive oil. Season with salt and pepper and set aside. 
  In a small heavy skillet, saute the bacon over medium heat until browned on 
  all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add 
  the cubes of bread to the skillet and saute until brown on all sides, 5 
  minutes. Return the bacon to the skillet, and heat it rapidly with the 
  croutons, stirring constantly, until very hot. Remove the pan from the heat 
  and quickly stir in the salad dressing, mixing well. (Take care, it may 
  splatter). In a salad bowl, combine the chicory with the hot dressing, 
  bacon and croutons, tossing quickly. Serve at once. 
   
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK