Ingredients
1/2 pound slab bacon, cut into 1/4-inch cubes
2 bunches frisee, torn
12 ounces Roquefort, crumbled
2 tablespoons red-wine vinegar
6 tablespoons olive oil
Salt and freshly ground pepper
1 pound small red potatoes
1-2 tablespoons clarified butter
2 garlic cloves, chopped
Preparation
In a small saute pan over medium-low heat, cook the bacon, stirring occasionally, until fat is rendered and bacon is crisp. Discard fat and drain the bacon cubes on paper towels.
Combine bacon, frisee, and Roquefort in a mixing bowl, reserving a little bacon and cheese for garnishing tops of salads. Whisk together vinegar, oil, salt, and pepper, and set aside.
Peel potatoes and cut them into quarters. Rinse in several changes of water and dry thoroughly. In a large, heavy saute pan or iron skillet, heat clarified butter over medium-high heat and add potatoes in no more than 1 layer (you may have to cook the potatoes in 2 batches). Brown thoroughly on 1 side before turning. Cook potatoes until brown on all sides and tender when pierced with a fork. Add garlic to pan and cook for a minute longer, or until garlic is lightly toasted.
Add enough of the dressing to the bowl of greens to dress lightly, reserving a little for drizzling on the potatoes. Divide the salad among 6 plates and top each with some of the hot potatoes.
Drizzle a little of the remaining dressing over the potatoes, garnish each salad withthe reserved bacon and cheese, sprinkle with more pepper, and serve immediately.
