Frisee and Garlic Crouton Salad

Vinaigrette

• 1 French shallot, finely chopped
• 1 tablespoon dijon mustard
• 60 ml

1. To make the vinaigrette, whisk together the shallot, mustard and vinegar. Slowly add the oil, whisking constantly until thickened. Set aside.
2. Heat the olive oil in a large Trying pan, add the bread and garlic cloves and cook over medium-high heat for 5–8 minutes, until the bread is crisp. Remove the garlic from the pan. Once the bread is cool,