• ¼ pound beef bacon, diced
  • 1 tablespoon honey
  • ¼ cup sherry vinegar
  • 1 tablespoon dijon mustard
  • 1 ½ cups olive oil and canola blended oil
  • 1 sprig thyme
  • 2 heads of endive, cleaned and leaves separated

Passo a passo

  1. Render the bacon in a large saute pan over medium-high heat.
  2. Add the thyme and cook.
  3. Once the bacon is crispy remove it from the pan and set aside.
  4. Add the sherry vinegar and deglaze the pan.
  5. Add honey and mustard and whisk to combine.
  6. Slowly add in the oil while whisking and emulsify.
  7. Add the bacon back in and fold into the vinaigrette.
  8. Add the endive to a bowl, toss with the vinaigrette to coat.
  9. Season with salt.