Perail de Bribes with Frisée aux Lardons

Name: Perail de Bribes with Frisée aux Lardons
Yield: Makes 6 Servings
Cuisine: French
Ingredients: Freshly ground black pepper; Six 1¾-inch rounds Brioche, cut ⅔-inch thick; ¼ cup extra virgin olive oil; 6 quail eggs; 2 tablespoons (1 ounce) unsalted butter; 1 teaspoon minced chives; ¾ cup frisée lettuce; 12 small wedges Perail de Brebis or other soft sheep’s milk cheese; Three ⅛-inch-thick slices bacon, frozen and cut into ⅛-inch cubes; 1½ tablespoons sherry vinegar; 3 tablespoons Dijon mustard

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Ingredients

Three ⅛-inch-thick slices bacon, frozen and cut into ⅛-inch cubes
3 tablespoons Dijon mustard

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 350°F.

Place the pieces of bacon in a small skillet over low heat and cook until browned. Remove the bacon to drain on paper towels.

Whisk the mustard and vinegar together in a small bowl. Stir in the olive oil with a spoon. The dressing should be “b