FRISÉE AND APPLE SALAD This was inspired by a recipe done by David Rosengarten on Food TV. The apples provide just the right crunch and tartness to offset the greens and bacon. Serves: 4 Prep.Time: 30 minutes 1 pound frisée lettuce -- torn into pieces 1 pound lean slab bacon (or more) -- cut in 1" pieces 1/4 cup peanut oil 1/3 cup minced shallots, or sweet onion (Vidalia) 1/4 cup dry white wine 1/4 cup white wine vinegar 1/2 tart fresh apple, cored, peeled and cut in 1/2" dice Croutons Kosher salt and fresh ground pepper to taste Minced fresh herbs (chives, tarragon, chervil, etc.) Arrange freshly washed and dried frisée in a salad bowl. In a saucepan of boiling water, blanch bacon for 3 minutes; drain and pat dry. In a skillet over medium heat, heat oil until hot. Add shallots or onion and cook 1 minute, stirring. Add white wine and vinegar; cook and reduce 1 minute. Pour warm dressing over frisée. Add diced apple, top with croutons, and top with bacon. Season with salt and pepper to taste. Toss to combine. Divide among 4 serving plates, garnish with fresh herbs. Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved