Anyway, I love frisée. I think it looks beautiful, has a great texture, and it's super mild so it's great for using with bold dressings and strong flavors - like bacon. Bacon is a strong (and delicious) flavor and it goes so well with frisée, but let's face it, bacon goes well with most things, doesn't it?
1 head frisée
3 slices of bacon
1 tablespoon mustard
1/2 tablespoon pepper jelly
1 teaspoon red wine vinegar
1/4 teaspoon coarse black pepper
+ olive oil, if necessary
lovely steak, mashed potatoes, and roasted brussels sprouts. Frisée is such a delicate green with a nice texture. It's somehow soft and crunchy at the same time and the smokiness of the bacon, the sweetness of the pepper jelly, and the spice of the mustard and black pepper are perfect flavors to compliment them. Plus, look at how pretty and fancy it looks. Oh, you fancy, huh?